INSPECTION REPORT Health Protection AHEN-AFBSRX

PREMISES NAME Sushi California (Surrey)		Tel: (604) 839-5998 Fax:
PREMISES ADDRESS 10320 152A St Surrey, BC V3R 7P6		INSPECTION DATE November 2, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jun Won Lee		NEXT INSPECTION DATE 3 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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels were missing from the dispenser in the staff washroom. Corrective Action(s): Ensure liquid soap, hot and cold running water, and paper towels are available at each handsink. Remind staff to re-stock the paper towels and liquid soap immediately after they finish from the dispensers. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw meat in a covered container was stored above vegetables that would not undergo a cook step. 2. The ice scoop was stored inside the ice machine. Corrective Action(s): 1. Ensure raw meat is stored below ready to eat food and/or on an entirely separate shelf to prevent cross-contamination issues. The operator re-arranged the walk-in-cooler shelf to store the raw meat below ready to eat food. 2. Remind staff verbally and via a sign that they must store the ice scoop in a clean separate container between use. The operator placed the ice scoop in a separate clean container. Violation Score: 9

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

Comments

Other handsinks in the back kitchen, sushi bar, main kitchen, front servery area, and the washrooms were adequately supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler and other coolers were 4 degrees C (40 degrees F) or colder. Walk-in-freezer and other freezers were -18 degrees C (0 degrees F) or colder. Refrigeration units were equipped with thermometers. NOTE: The operator has misplaced the probe thermometer they had previously purchased and mentioned that they will buy a new probe thermometer again. Obtain a probe thermometer by the end of this week and provide the area E.H.O. an update regarding this. NOTE: Temperature records are not being maintained. Ensure refrigeration temperatures are checked throughout each shift and documented at least on a daily basis. This will be checked during your next inspection. The ice machine was clean. Dishwasher final rinse temperature was 76.7 degrees C (71 degrees C or hotter) at the plate. The operator just had it re-serviced a few days ago to replace a burnt element inside it. 100-200 ppm chlorine sanitizer was available inside buckets with wiping cloths in the back kitchen, sushi bar, main kitchen, and cash register area. Reminder: Ensure the chlorine sanitizer is changed frequently throughout the day (e.g. morning, lunch time, mid afternoon and dinner time). Food storage areas were clean.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AFBSRX
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: Audited food items included: noodles, canola oil, and dumplings.
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