INSPECTION REPORT Health Protection ACHN-D35VY9

PREMISES NAME Bluefin Japanese Restaurant		Tel: (604) 525-0501 Fax:
PREMISES ADDRESS 319 Columbia St E New Westminster, BC V3L 3W8		INSPECTION DATE March 7, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sae Kyung Chang		NEXT INSPECTION DATE March 11, 2024
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: High (≥30) Total Score = 84

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler, insert level held chopped veggetables and uncooked gyozas. Probed chopped veggetables (bean sprouts, cabbages, onions, carrots) (14C) and uncooked gyoza (12.5C). Corrective Action(s): All potentially hazardous food at insert level of prep cooler discarded. Do not use this prep cooler as long term storage. Only use inserts for lunch or dinner rush. Once lunch or dinner rush is over, all leftover potentially hazardous food stored at insert level must be discarded. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer in spray bottle measure 0ppm chlorine. Operator stated the solution was mixed 7-10 days ago. Operator indicated that they have been using Lysol spray to clean the customer dinning tables. Corrective Action(s): Bleach water sanitizer in spray bottle needs to be mixed daily to ensure concentration is maintained at 100ppm. Do not use Lysol spray on dinning tables, stick to bleach water sanitizer. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Ice machine observed to have mildew growth. Corrective Action(s): Please discard all the ice and clean and sanitize ice machine. Please run a cycle and discard first batch of ice. To be corrected by: March 11, 2024 Violation Score: 15 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed along the back hallway along the wall behind the food containers and in the back storage room by the back door. Corrective Action(s): Please work with pest control company to eliminate pests. Rodent droppings MUST be cleaned once spotted. Do NOT let droppings accumulate. To be corrected by: March 11, 2024 Please email EHO lastest pest control report. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. High touch surfaces, cooler/freezer handles, are observed covered in grease and grime and feels sticky to the touch. 2. Clutter obsereved in the back storage room by the back door. 3. Surfaces of containers observed to have sticky dried sauce residue. 4. Rodent dropping observed along the back hallway behind food containers and under the stairs leading to the backdoor. Corrective Action(s): Please deep clean the kitchen. To be corrected by: March 11, 2024 Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler in the kitchen measure 12-15 by probing food. Corrective Action(s): Please have a techincian come service cooler, no long terms storage of food in the insert level. Only use insert level during lunch or dinner rush. No leftover from insert level are to be reused. All leftovers must be dicarded. To be corrected by: Monday March 11, 2024 Violation Score: 9

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

Comments

- Handwashing station fully equipped with hot and cold running water, liquid soap, paper towels - All coolers, except the prep cooler mentioned above, measure 4C and below - All freezers measure -18C and below - Hot holding measure 60C and above - Bleach water sanitizer measure 100ppm in bucket in kitchen - High temperature dishwasher measure 71C at plate level at final rinse - Two compartment sink also available - Ventilation hood observed well maintained, no grease accumulation Note: - Operator states he has valid FOODSAFE and does not have a copy on-site >>> Please ensure copies of FOODSAFE are on-site - Sushi rice pH tested with test strips, test strip indicated pH falls just under 4.5 >>> Instructed operator to add more vinegar to drop pH to 4.2 >>> Please ensure to adjust sushi rice receipt by increasing vinegar to drop pH.