INSPECTION REPORT Health Protection MKIM-CSJPQ4

PREMISES NAME Bluefin Japanese Restaurant		Tel: (604) 525-0501 Fax:
PREMISES ADDRESS 319 Columbia St E New Westminster, BC V3L 3W8		INSPECTION DATE June 6, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sae Kyung Chang		NEXT INSPECTION DATE June 09, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Utensils in warm water bath measured at 21C. 2) Ice scoop observed in empty ice bin Corrective Action(s): 1) Operator emptied out the warm water bath and washed knife at the time of inspection 2) Ensure to keep Ice scoop outside of ice bin Date To Be Corrected: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Microwave observed to have oil buildup on buttons. Corrective Action(s): Ensure to clean and sanitize microwave. Date To Be Corrected: Immediately Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Two sinks observed to be covered up with cutting boards and does not provide adequate access. Corrective Action(s): DO NOT PLACE ANYTHING ON TOP OF SINKS. Ensure all sinks are accessible as per the original approved floor plan. Date To Be Corrected: Immediately Violation Score: 3

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

Comments

- Hand washing sink stocked with hot/cold running water, single use paper towels, and liquid hand soap - Front prep cooler 4C - Cooler 3C - Freezer -18C - Rice hot holding 73C - Back cooler 1C - Back freezer -18C - Back prep cooler 3C - Miso Hot holding 63C - All temperature control units equipped with working thermometers - Vinegar Rice measured at 4.0 - 4.5 pH - Sanitizer spray bottle stocked with 200 ppm chlorine - High temperature dishwasher hand a final rinse of 74.6C - Personal items stored in dedicated area - Health permit posted - Staff on site FoodSafe level 1 certified NOTE: Ice machine used once in a while to make ice and ice is kept in freezer. NOTE: Ensure to routinely clean under the ice machine