INSPECTION REPORT Health Protection VCHN-B5EPQU

PREMISES NAME Akari Japanese Restaurant (Delta)		Tel: (604) 590-1192 Fax: (604) 590-1619
PREMISES ADDRESS 7261 120th St Delta, BC V4C 6P5		INSPECTION DATE October 10, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Myung Nam Joo		NEXT INSPECTION DATE October 17, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed several staff continuously using same disposable gloves and wash hands with gloves still on. Corrective Action(s): The use of disposable gloves does not replace hand washing with liquid soap, warm water, then drying using single use paper towels. Instructed staff members to properly wash hands at designated hand sink. Further non compliance may result in the issuance of violation tickets. Violation Score: 5

Non-Critical Hazards: Total Number: 5

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Ambient air temperature of small under the counter freezer near the deep frying station ~ -3 to -5 degrees C. Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C. Correct October 17, 2018. 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ambient air temperature of small under the counter freezer near the deep frying station ~ -3 to -5 degrees C. Corrective Action(s): Adjust temperature setting or service if required. Ensure under the counter freezer is capable of maintaining -18 degrees C or less. Correct by October 17, 2018. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: New stainless steel backsplash installed by the utility sinks and hand sink. Paper towel holder not installed. Paper towels temporarily placed on counter. Corrective Action(s): Reinstall the paper towel holder and place paper towels inside. Correct by October 17, 2018. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE level 1 certificate has expired. Corrective Action(s): Renew by completing the refresher course or retake coure by November 30, 2018. For more information visit www.foodsafe.ca. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In operator's absence no staff on duty has FOODSAFE level 1 or equivalent. Both staff member's FOODSAFE level 1 certificates expired on July 29, 2018. Corrective Action(s): In operator's absence at least one staff on duty must have FOODSAFE level 1 or equivalent. Send additional staff to refresher course or retake course by November 30, 2018. For more information visit www.foodsafe.ca. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection: Sushi bar hand sink and kitchen hand sinks provided with liquid soap and paper towels. (See above violation for installation of the paper towel holder). 100ppm bleach available for use in containers. Reminder to store all wiping cloths in this solution when not in use. Dishwasher registers 73 degrees C at the plate surface during the final rinse cycle. Frequently used ladles, scoops, and chop sticks stored in ice water bath. Walk in cooler at 3 degrees C. Walk in freezer (new) at -18 degrees C. This new freezer has replaced the 2 upright freezers. Preparation cooler inserts and lower section at or below 4 degrees C. Kitchen under the counter cooler at 4 degrees C. Serving area both under the counter coolers at or below 4 degrees C. Sushi bar under the counter coolers at 4 degrees C. Sushi display cooler recently turned on. Reminder to ensure 4 degrees C or less before placing cold potentially hazardous foods inside. Hot holding at or above 60 degrees C. Beverage coolers at 4-6 degrees C. No cold potentially hazardous foods stored. Temperature monitoring records maintained and available for review. Pest control reports reviewed. No issues noted by technician in the last 3 visits. No evidence of pest activity noted at time of inspection. Clean all hard to reach areas on a regular basis.