INSPECTION REPORT Health Protection JVIK-BHMUU8

PREMISES NAME Tomo Sushi		Tel: (604) 856-8998 Fax:
PREMISES ADDRESS 1 - 26391 Fraser Hwy Aldergrove, BC V4W 2Z1		INSPECTION DATE November 5, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Junjai Lee & Jiyoun Lee		NEXT INSPECTION DATE November 13, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer prepared in the kitchen - only vinegar and water in an unlabelled spray bottle Corrective Action(s): Ensure you have sanitizer readily available at all times - (i.e. bleach at 100ppm = 1/2 tsp bleach / 1L water) Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff not routinely washing their hands as needed, instead staff were relying on gloves. Corrective Action(s): If you are using gloves in the kitchen, you must remove them and wash your hands routinely. Wearing gloves does not prevent the need for hand washing. Gloves removed and hands washed at time of inspection Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Observed cooked chicken cooling in a cardboard box 2. Observed raw meats stored next to and above ready to eat foods &, vegetables Corrective Action(s): 1. Cardboard is NOT an acceptable food contact surface. All product discarded at time of inspection 2. Reorganize your coolers to ensure raw meats are stored on the bottom shelves, and all vegetables/ready to eat foods are stored on top Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleanliness in kitchen is not acceptable. Most surfaces are covered in a greasy film. Cardboard and duct tape are used generously throughout the kitchen Corrective Action(s): 1. Remove ALL cardboard used to line surfaces and re-used as storage - this is not an acceptable material in a kitchen 2. Remove ALL duct tape - this is not an acceptable material in the kitchen 3. Thoroughly clean ALL surfaces with soap and water, then sanitize with bleach water. This includes, but is not limited to: - Inside and outside of all coolers, and outside of chest freezers - Dishpit area - sinks, under sinks, inside & outside of dishwasher - All shelves, counter tops, cupboards - All cubbys/storage bins - Walls, floors, underneath and behind all equipment - Exterior of cook line equipment - Sushi bar - Ceiling to remove built up dust - Declutter shelves - if any equipment is not necessary, remove from premises. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cart for sushi rice at sushi bar is in disrepair and is ductaped together Corrective Action(s): This card is in need of replacement. Obtain a new card/stand for sushi rice that is made of a smooth, easily cleanable and impermeable material (i.e. metal or plastic) Violation Score: 3

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

Comments

Dishwasher tested at 78C at plate surface during rinse cycle Hand washing sinks equipped - however, provide paper towel dispensers. Bleach on-site Hot holding > 60C, Coolers < 4C, Freezers < -18C