INSPECTION REPORT Health Protection SDHI-CHJTCN

PREMISES NAME Sushi Castle		Tel: (604) 970-3866 Fax:
PREMISES ADDRESS 102G - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE August 22, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaehoon Yang		NEXT INSPECTION DATE 4 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer observed stored on wire shelf in the back preparation area with food debris and not cleaned and sanitized. Staff placed the vegetable slicer in the dishwashing area during time of inspection. Corrective Action(s): Clean and sanitize all equipment and utensils after each use in the high-temperature dishwasher ensuring all food debris and bacteria have been removed to prevent potential contamination on food. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bag of tempura flour observed stored on the floor in the dry storage area during inspection. Corrective Action(s): Place all food on shelving stored at least 6 inches off the floor to prevent potential contamination of food. Place large quanities of dry ingredients in pest proof containers to prevent further contamination from potential pests. To be corrected by: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - 2-door stainless steel cooler at 3'C - Sandwich cooler in preparation area at 4'C - Chest freezer #1 (closest to dry storage) at -19'C - Chest freezer #2 next to freezer #1 at -18'C - Sushi preparation under counter cooler at 3'C - Sushi display cooler at 4'C - Beverage cooler (glass door) at 4'C - Hot-holding unit measured >60'C - *NOTE: temperature logs are not maintained. Temperature log template provided to staff during time of inspection - All food observed covered - Invoices available for fish - Sushi rice pH measured at 4.0 - General sanitation of premise is good during inspection - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 77.4'C at plate surface (above minimum required final rinse temperature of 71'C) - 2-compartment sink and drain plugs available at back preparation area - Bleach sanitizer in labelled spray bottles (X3) measured at 200 ppm chlorine concentration with test strip - Ice machine observed in sanitary condition - Public washrooms maintained in sanitary condition - In-use utensils observed in ice water bath - good! - No signs of pests during time of inspection - Professional pest control company contracted to complete monthly inspections - UV light fly trap available in food preparation area - FOODSAFE Level 1 trained staff available on site - Health permit posted in conspicuous location on site Please contact the health inspector if there are any changes to the floor plan, equipment or menu. Contact the health inspector for any questions or concerns.