INSPECTION REPORT Health Protection MLOO-B8GTL8

PREMISES NAME Village Sushi		Tel: (604) 575-9003 Fax:
PREMISES ADDRESS 312 - 18690 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE January 16, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ji Hye Kwon		NEXT INSPECTION DATE January 23, 2019
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): One staff member was observed washing their hands with gloves on. Corrective Action(s): Discard current gloves and wash hands properly before putting on new gloves. Gloves must be discarded and swapped for a new pair when: 1. Performing different duties (handling food and taking out garbage) 2. Handling different types of food (raw meat/fish and vegetables) 3. Gloves become soiled or damaged 4. Going on break or washroom 5. Every 2 hours Proper hand washing must be done between swapping gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Minor mould growth observed inside ice machine. Corrective Action(s): Discard all ice inside the ice machine. Clean and sanitize areas with mould. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of debris observed in the following areas: - On the sides of cooking equipment in the kitchen - Floors underneath the kitchen cooler, freezers, and dishwashing area Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly to prevent accumulation of debris. Violation Score: 9

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (stand-up, sushi prep, undercounter) at < or = 4C - Stand-up freezers at < or = -18C - Hot holding units (rice, miso soup) at > or = 60C - High temperature dishwasher is available. Final rinse temperature reached 71.1C at the plate level. - 100 ppm bleach sanitizer is available in spray bottles and buckets with wiping cloths - Rice scoop is stored in a sanitary manner - Permit is posted in visible location - Washrooms for customers are equipped with adequate hand washing stations

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MLOO-B8GTL8
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: 0.15 hour Specific comments: Food items reviewed meet the requirements outlined in the Public Health Impediments Regulation
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