INSPECTION REPORT Health Protection LKIM-BBXQ5P

PREMISES NAME Sushi Zen		Tel: (604) 930-2949 Fax:
PREMISES ADDRESS 14839 108th Ave Surrey, BC V3R 1W2		INSPECTION DATE May 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sungmin Hong		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 10

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Made sushi rolls stored under counter at temperatures of 10 degrees Celsius - CORRECTED DURING INSPECTION - Items moved to cooler unit Cooked meat stored on counter - CORRECTED DURING INSPECTION - Items relocated to cooler unit. . . Corrective Action(s): These items have been discussed on previous inspections. Do not store potentially hazardous food items at room temperature for lunch rush/dinner rush or any extended period of time. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Imitation crab meat thawing at room temperature. item is a ready to eat food product. Upper portion at 17 degrees Celsius; lower portion frozen. . Corrective Action(s): This item has been discussed during previous inspections. Thawing must occur at temperatures of less than or equal to 4 degrees Celsius. . Violation Score: 5

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (80) Degrees Celsius ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Sushi rice at pH 4.2 or less - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable mandolins in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.