INSPECTION REPORT Health Protection AHEN-AAFS88

PREMISES NAME Dashiwa Sushi Japanese Restaurant		Tel: (604) 507-0811 Fax:
PREMISES ADDRESS 103 - 6351 152nd St Surrey, BC V3S 3K8		INSPECTION DATE May 30, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nangyo Lim		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 = 8

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine was measured in one of the buckets and several wiping cloths were observed lying on the preparation counters. Corrective Action(s): Ensure that 100 ppm chlorine is available throughout the day and that the wiping cloths are kept in the chlorine sanitizer between use. Change the water and bleach (1/2 teaspoon to 1 L of water), and the wiping cloths every 2-3 hours (e.g. in the morning, after lunch etc.). Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Newspaper was being used to line the surface near the frying area. Corrective Action(s): Do not use newspaper to line the surfaces since it is absorbent, not durable and not easy to clean, and as it can elicit a fire hazard. Violation Score: 3

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

Comments

Liquid soap, hot and cold running water, and paper towels were available at the handsinks. Coolers were 4 degrees C (40 degrees F) or colder. Freezers were -18 degrees C (0 degrees F) or colder in the second room. Hot-held rice was 60 degrees C (140 degrees F) or hotter in the rice warmer. Temperature logs were not being maintained. Ensure that daily temperature logs of coolers, freezers, and hot-held foods are kept on-site. 100-200 ppm chlorine was measure in a second bucket and in the third compartment of the dishwashing sink. Dishwasher final rinse temperature was 78.9 degrees C (71 degrees C or hotter) internally at the plate. Food storage areas were clean and organized. Extra take-out containers were stored in their original packaging. No pests were observed during the inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AAFS88
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 foods included: Canola oil, Japanese noodles, Vermicelli noodles, and Cream Buns.
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