INSPECTION REPORT Health Protection JCHW-CJGSMN

PREMISES NAME Sushi California (Surrey)		Tel: (604) 839-5998 Fax:
PREMISES ADDRESS 10320 152A St Surrey, BC V3R 7P6		INSPECTION DATE September 21, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jun Won Lee		NEXT INSPECTION DATE 4 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard lining shelving is not changed daily. Corrective Action(s): If cardboard is used to line surfaces, cardboard must be changed daily. If cardboard is not changed daily, surfaces must be smooth, non-absorbent, and easily cleanable to prevent potential pest attraction. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Paper towel dispenser in the staff washroom was broken and paper towels were placed on top of the toilet. Corrective Action(s): Repair the dispenser and ensure paper towels are placed in the dispenser. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -18C. -Sushi display coolers were at 4C. -Sushi under counter coolers were at 4C. -Cooked food area prep coolers (2) were at 4C (top and bottom). -Both upright coolers were at 4C. -Front service area cooler was at 4C. -Cooked food area under counter freezer was at -18C. -Hot holding was greater than 60C. Soup was cooked to greater than 74C prior to hot holding. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse of 75C on the dish surface on consecutive cycles (minimum of 71C required for sanitiznig). -Sanitizer pails/spray bottle were labelled and tested at 100ppm to 200ppm. -Sushi cutting boards sanitized within every 2 hours. -Ice machine was clean and well maintained. -General food storage practices satisfactory at the time of inspection. One spoon stored inside wasabi container. -General sanitation satisfactory at the time of inspection. Minor cleaning required along the coolers in the cooked food area. -Cardboard placed on the floor in the cooked food area changed daily. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until March 06, 2026. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.