INSPECTION REPORT Health Protection TGIL-CX5LV2

PREMISES NAME Sushi Street		Tel: (604) 496-4813 Fax:
PREMISES ADDRESS 170 - 13660 George Jct Surrey, BC V3T 0R1		INSPECTION DATE October 30, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Young Eun Seo		NEXT INSPECTION DATE 6 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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following food products were double stacked and stored in the top inserts of sushi prep cooler: - Fish eggs at 15C - 2x half containers of salmon at 9C at 12.2C - 1 container of tuna at 8.9C Issue was discussed with the staff and was advised to store food directly into the prep cooler inserts instead of storing small plastic containers of food in empty inserts. Staff discarded the above mentioned cold potentially hazardous food during inspection. Corrective Action(s): - Ensure that all cold potentially hazardous food are stored at or belo 4C. - Do not stack containers as it could result in inadequate cold air reaching the food and may increase the internal temperature of food. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted. Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Temperature of coolers recorded at or below 4C - Sushi prep cooler recorded at 4C (bottom & top). See violation above - Freezers recorded at or below -18C - Cooked rice & miso soup hot held above 60C - Sushi rice was tested for pH and found ~4.0. Operator showed the recipe for sushi rice during inspection. Storage: - All food items were stored at least 6" off the floor. - Storage area in the back was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash stations in the front & back were adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available and the concentration of bleach noted at 200ppm. - High temp mechanical dishwasher reached 75.6C on plate level during rinse cycle. - 2 compartment dishwashing sink available. - Utensils and tongs were found in sanitary condition. - No visible signs of pest activity observed at the time of inspection. Administrative: - Operating permit was posted in a conspicuous location. - Staff has valid FoodSafe Level 1 certificate (May 26, 2028) Inspection report emailed to the Store email provided by Manager. Please contact your district EHO prior to making any service change and/or renovation.