INSPECTION REPORT Health Protection JCHW-CRVSQM

PREMISES NAME Sushi California (Surrey)		Tel: (604) 839-5998 Fax:
PREMISES ADDRESS 10320 152A St Surrey, BC V3R 7P6		INSPECTION DATE May 16, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jun Won Lee		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: Scoop/bowl was stored inside a sauce container. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was removed at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer pails were unlabelled. Corrective Action(s): Ensure all containers are properly labelled to identify their contents and to prevent accidental mixing and/or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Sushi line coolers were at 4C. -Sushi under counter cooler were both at 4C. -Back storage area upright coolers were at 4C. -Serving area upright cooler was at 4C. -Kitchen prep coolers were at 4C (top and bottom). -Kitchen under counter freezer unit was replaced and was at -17C. -Hot holding was greater than 60C. -Chicken cutlets held at 60C are rapidly cooled if not used during the lunch rush. To cool cooked chicken, ensure chicken is placed in single layers on a tray and cooled from 60C to 20C in 2 hours or less ad from 20C to 4C in 4 hours or less. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 75C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails and spray bottle were at 100ppm to 200ppm. -Sushi preparation surfaces sanitized after each order. -Mandolin slicers were found to be clean and sanitary. Mandolin slicers properly disassembled for cleaning and sanitizing after each use. -Ice machine was found to be clean and sanitary. Ice scoop stored in a sanitary manner. -Raw meats properly stored below and/or separately from ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.