INSPECTION REPORT Health Protection RSHA-AYMS5F

PREMISES NAME Nikko Sushi (Delta)		Tel: (604) 943-3251 Fax:
PREMISES ADDRESS 1270 56th St Delta, BC V4L 2A4		INSPECTION DATE May 10, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jeong Soo Kim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Food storage discussed. Corrective Action(s): Increase use of covered food storage containers. Increase separation between raw vs cooked food items. Cooked food items are to be kept stored above raw food items. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and grease build up noted around kitchen cook ovens, below and under equipment, along walls, etc Corrective Action(s): Clean and organize. Maintain routine cleaning of all surfaces in the cooking area. Violation Score: 3

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

Comments

- Temperature Control: No concerns noted. Monitoring required. Gauges are to be kept securely fastened and easy to view inside all refrigeration units. - Mechanical Dishwasher: High temperature = Ok. Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. (ie: tongs ~ 3 hours) All items are to be stored in a sanitary manner. -> Wiping cloth storage reviewed. Cloths are to be kept completely submerged in the sanitizing solution. - Food Storage: Food storage/cool down procedures reviewed. Limit the amount of perishable food items stored at room temperature - small quantities, short durations. Commercially prepared food item storage discussed. ie: "refrigerate after opening" - Chemical storage: Ok. - Sanitary Facilities: Ok. - Staff hygiene: Reviewed. No bare hand contact with cooked - ready to eat food items permitted. - Sanitation: Refer to Violation Notes. - Structurally: Deteriorating surfaces noted. Continue efforts to upgrade surfaces. - Garbage,Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers. Storage area is to be kept clean and organized. - Pest Control: Monitoring required. No signs noted this date - Food Safe trained staff are on site. - Food Safety Plan and Sanitation Plan are to be kept on site for reference. Generic chart on site. - Sushi Rice InfoShare previously provided.. - Sushi Safety notes previously provided.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RSHA-AYMS5F
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment