INSPECTION REPORT Health Protection LKIM-BNYQ36

PREMISES NAME Edo Japan		Tel: (604) 498-5466 Fax:
PREMISES ADDRESS 1405 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE April 23, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andy Wu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of QUAT sanitizer solution in three compartment sink and for wiping counters in food preparation areas during food preparation. Staff had not dispensed Sanitizer solution upon arrival of inspector and were in the midst of food preparation. CORRECTED DURING INSPECTION - QUAT based sanitizer solution was dispensed upon arrival of inspector and filled into three compartment sink. . Corrective Action(s): Unacceptable. There is no excuse for not having sanitizer solution prior to the start of food preparation ESPECIALLY during a GLOBAL PANDEMIC. DISCUSS THIS VIOLATION WITH STAFF!!! . Violation Score: 15

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Lack of adequately trained Food Safe during inspection. . Corrective Action(s): It is extremely important to have minimum one FoodSafe trained person on during each shift. . Violation Score: 1

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Sushi rice at pH 4.2 or less - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection