INSPECTION REPORT Health Protection JCHW-B2HSBT

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE July 9, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Min-Sheng Tang		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) A container of raw chicken was stored at the top of the cooler, above ready-to-eat foods. 2) A tray of cut cucumbers was stacked directly on top of one another. 3) Scoops were stored directly inside ingredient containers with the handles submerged in the ingredients. Corrective Action(s): 1) Ensure raw foods are stored below potential ready-to-eat foods to prevent contamination of foods. Raw chicken was moved to the bottom of the cooler. 2) Items which are double stacked on top of one other must be physically separated with a lid, plastic wrap, etc. Items were relocated at the time of inspection. 3) Ensure all scoops are stored in a sanitary manner to prevent handles from contaminating ingredients. Scoops were relocated at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris found accumulating inside under counter prep cooler, under sushi line, and shelving racks by the ice machine. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential pest attraction. Correction date: today Violation Score: 3

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

Comments

-Sushi line cooler was at 4C. -Cooler units under sushi line were at 4C. -Upright cooler in sushi area was at 4C. -Upright cooler in kitchen was at 4C. -Kitchen under counter cooler was at 4C. -Tofu stored on ice was at 4C - insert completely submerged in the ice and water solution. -Upright freezer was at -18C. -Sushi under counter freezer was at -15C. -Sushi chest freezer was at -20C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0 -Accurate thermometers present in cold holding units. Temperatures checked and recorded daily. -Hot potentially hazardous foods properly cooled in shallow containers. Items were probed at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff adhere to proper single use practices - used gloves found properly discarded in the garbage container by the sushi area. -Bleach sanitizer pails were at 200ppm. Once labels fade, the must be replaced. -Plastic cover on sushi mat changed daily. -Ice machined was found to be clean and well maintained. -Washroom clean and sanitary. -Did not observed any food, food containers, or equipment stored in the washroom. -No signs of pests noted at the time of inspection. -Operator had valid FoodSafe Level 1. Operator certificate expires July 29, 2018. In order to meet the FoodSafe Level 1 requirement, certificates must be valid/not expired. -Please contact the inspector if you have any questions or concerns.