INSPECTION REPORT Health Protection AHEN-BG3TCH

PREMISES NAME Il Uk Jo Restaurant Ltd.		Tel: (604) 583-9622 Fax:
PREMISES ADDRESS 15188 Fraser Hwy Surrey, BC V3R 3P1		INSPECTION DATE September 16, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) David Shon		NEXT INSPECTION DATE September 17, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 1) 0 ppm chlorine sanitizer was available inside the sushi bar during the inspection. Food preparation was occurring in the sushi bar during the inspection. Operator mentioned that they place the board into the dishwasher for dishwashing after major food preparation. However, chlorine sanitizer must also be setup in this area throughout the day to sanitize the board as it cannot be practically sanitized the dishwasher after each use throughout the day. 2) Liquid soap was being used to clean dining tables however sanitizer was not being used to sanitize (i.e. destroy harmful bacteria or viruses) at dining tables after each sitting. Operator stated that they had received complaints from customers related to the smell of chlorine sanitizer. Corrective Action(s): 1) Operator setup 100 ppm chlorine sanitizer to sanitize the food contact surfaces in the sushi bar. 2) It was discussed that all dining tables must be sanitized after each sitting. Acceptable sanitizers include: chlorine sanitizer, Quaternary ammonium compounds sanitizer, and iodine sanitizer. Operator resetup 100 ppm chlorine sanitizer in the spray bottle and labelled it to identify the contents. Operator directed staff member to sanitize dining tables. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels were not available at the handsink in the men's staff washroom. Corrective Action(s): Paper towels were re-stocked at the handsink during the inspection. Ensure all handsinks are supplied with liquid soap, hot and cold running water, and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 5

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Newspaper was observed lining a prep. surface of the prep. table and near the deep frying equipment. Corrective Action(s): Newspaper was removed from aforementioned areas during the inspection. Do not use newspaper to line food contact surfaces or any surfaces of the restaurant since it is not made of easy to clean, durable, and non-absorbent materials. Re-sanitize prep. surfaces. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Faucet at the 2-compartment sink near the dishwasher was not in good working order for the cold running water. Note: Hot running water was accessible at the 2-compartment sink. 2) Paper towel dispensers were not in good working order (needed batteries or were jammed) at both handsinks in the staff washrooms, handsink near the prep. coolers, and near the 2-compartment sink. Corrective Action(s): 1) Repair/replace the faucet so that both hot and cold running water is accessible from the 2-compartment sink; Correct today. 2) Paper towel dispensers were fixed during the inspection (corrected) Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Drain plugs were not available at the 2-compartment sink near the chest freezers. It was mentioned that larger pots are cleaned and sanitized manually at this sink. 2) Two light covers were missing from the ceiling near the dishwashing area and 2-compartment sink near the chest freezers. Corrective Action(s): 1) Obtain two adequately sized drain plugs for the 2-compartment sink near the chest freezers. 2) Shatterproof light covers were available on-site and were re-installed (corrected). Violation Score: 1 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: A "Food dehydrator/beef jerky maker" was present on-site. It was mentioned that this equipment is not required for business use however is used for personal meals only. Corrective Action(s): Please remove the Food dehydrator/beef jerky maker requirement from the food service establishment as it is not health approved for business and is not required for business use according to yourself. Correct today. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A thermometer was not available in the sushi bar cooler near the wall. Operator stated that they alternate the thermometer in the under-the-counter cooler to check the temperature of the sushi bar cooler. Corrective Action(s): Please obtain a thermometer so that the sushi bar cooler can have a designated thermometer inside it; Correct today. Violation Score: 1

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

Comments

Other handsinks were adequately supplied. Coolers were at or below 4 degrees C. Apart from one sushi bar cooler, other refrigeration units were equipped with thermometers. Freezer temperatures were satisfactory. Hot-held rice was at or above 60 degrees C. Proper cooling temperatures within the 6 hour cooling curve were reviewed with the Operator and staff member. Recommended: Maintain a cooling log for food undergoing the cooling process. A probe thermometer was available. 100 ppm chlorine sanitizer was available in the bucket in the kitchen area. No signs of recent pest activity were present at the time of inspection. Dishwasher final rinse temperature was 78.9 degrees C (71 degrees C or hotter) at the plate.