Permit to operate was posted in a conspicuous location.
Handsinks in the kitchen, front serving area, and men's washroom was adequately supplied with liquid soap, hot and cold running water, and paper towels.
Walk-in-cooler and other coolers were 4 degrees C / 40 degrees F or less.
Chest freezer and other freezers were -18 degrees C / 0 degrees F or less (actual temperatures: -19 degrees C, -29.1 degrees C, and -31 degrees C).
Hot held rice was 60 degrees C / 140 degrees F or hotter (actually near 76 degrees C).
A probe thermometer was available on-site.
It was discussed that rice must be heated to at least 74 degrees C / 165 degrees F prior to hot-holding.
Dishwasher final rinse temperature was 72.8 degrees C (71 degrees C or hotter) internally at the plate.
100-200 ppm chlorine sanitizer was available in the two spray bottles.
Ice machine was in a clean condition. It was discussed that the ice scoop and container for ice scoop must be washed, rinsed, sanitized in 100 ppm chlorine sanitizer for at least 10 seconds, and air dried at least every 4 hours between use.
No signs of recent pest activity were observed at the time of inspection.
A copy of the food safety plan and sanitation plan was available on-site.
Note: A new operator, Kyoung Nam (Mandy) Lee was certified in FOODSAFE Level 1 that is valid until May 14, 2021. They mentioned that they have been added to the board of directors under the same previous ownership. Provide the district E.H.O. of Fraser Health a copy of the legal document for the change in board of directors.