INSPECTION REPORT Health Protection KLAI-CEKRWX

PREMISES NAME Village Sushi		Tel: (604) 575-9003 Fax:
PREMISES ADDRESS 312 - 18690 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE May 19, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ji Hye Kwon		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw chicken observed stored above produce in the upright refrigerator. Corrective Action(s): Rearrange the storage hierachy in the upright refrigerator so that produce and ready-to-eat foods are stored on top or away from raw meat and raw eggs. Date to be corrected by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Buildup/ debris noted on the floor throughout the kitchen. Especially along the cookline. 2. Grease buildup noted on the fume hood. 3. Debris noted on some of the dry storage shelvings. 4. Some mouse droppings observed on the floor in the back of house and below the handwash station in the sushi area. Corrective Action(s): Clean all the aforementioned areas and maintain in a sanitary condition after cleaning. Operator had hired Westside Pest Control company to address a pest issue that they previously had (last inspected in February 2022). As per the last report, no more mice issue noted on premises. Please clean and sanitize any areas noted with mouse droppings in order to monitor whether this was from the pest issue before or a new pest issue. If droppings reappear after cleaning, please contact your pest control company to have them inspect and mitigate the pest issue. Violation Score: 9

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

Comments

Routine inspection conducted: All handwash stations, including washrooms, were accessible, equipped with hot and cold running water, liquid soap and paper towel. Chlorine sanitizer spray bottles noted throughout the back of house and sushi making area - all detected with 200 PPM chlorine residual. Refrigeration units were at ≤ 4C. Note: One of the unit, closest to deep fryer, was noted at 5.3C during the inspection. As per staff, staff was in and out of this unit leading to an increase in temperature in this unit. Monitor the temperature of this unit, if the temperature does not decrease to 4C or below in about an hour from now, move all perishable food from this cooler to another functioning cooler. Have unit service. All freezer units were at ≤ -18C. High temperature dish machine was able to attain 73.4C at the plate level during the final rinse cycle. Note: Some food (chopped lettuce, bean sprouts) were noted sitting at room temperature during the inspection. As per staff, food is return to the refrigeration unit after rush hour, approximately 1 hour after. Must ensure all perishable food cannot be leave out at room temperature for more than 2 hours. After 2 hours, all perishable food siting out at room temperature must be discarded. Ice bath used for the storage of rice scoops. Interior of the ice machine and deep fryer noted in a sanitary condition. General storage of scoops in bulk food containers were acceptable - handles stored away from food. pH 4.0 detected in sushi rice. Hot hold unit were > 60C. Operator's FOODSAFE level 1 certificate verified - Expires May 2023. No signature required due to COVID-19 pandemic.