INSPECTION REPORT Health Protection JCHW-AX8TMV

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE March 26, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE April 04, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Container of cooked chicken (cut into smaller pieces) was probed at 27C in a 4L container. Chicken was made approximately 1 hour ago. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in hours or less to prevent the growth of pathogens and or the formation of toxins. This can be accomplished by cooled on a large tray. Cut chicken was transferred to a large metal pan at the time of inspection. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upright cooler in sushi area was at 8C to 9C. Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C at all times to prevent the growth of pathogens and or the formation of toxins. Tofu (labelled keep refrigerated) located to cooler unit at or below 4C at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Vegetable cutter was found to have dried on food debris. Corrective Action(s): All equipment must be properly cleaned and sanitized after each use to prevent potential contamination of foods. Vegetable cutter was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) A storage cabinet in the customer washroom was found to have packaged straws, packaged tea, and napkins for customer use. 2) Scoops were stored inside ingredient containers and handle was completed immersed in the food. Corrective Action(s): 1) No food or utensils are to be stored in a washroom even if items are stored in a closed cabinet. This may result in contamination of foods. Any future instances of food or food related items being found in the washroom will result in the issuance of a violation ticket. Correction date: Immediately. 2) All scoops are to be stored in a sanitary manner to prevent potential contamination of foods. Correction date: Immediately. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler in the sushi area was at 8C to 9C. Corrective Action(s): Service/adjust cooler unit and ensure it can maintain 4C or less at all times. Correction date: April 4, 2018 Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Upright glass door cooler in sushi area read 4C - cooler unit was at 8C to 9C. Corrective Action(s): Replace thermometer and ensure all cold holding units are equipped with accurate thermometers to verify proper cold holding temperatures are maintained. Correction date: April 4, 2018 Violation Score: 1

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

Comments

-Sushi display cooler was at 4C. -3 bar cooler under sushi area were at or below 4C. -Upright cooler in kitchen was at 4C. -Under counter cooler in kitchen was at 3C. -Condiments stored on ice were at 4C. -Upright freezer was at -18C. -Sushi area freezers were at -18C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Bleach sanitizer pails were labelled and tested at 100ppm to 200ppm. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Ice machine was clean and well maintained. Ice scoop stored in a sanitary manner. -Foods stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. In order to satisfy the FoodSafe Level 1 requirements, certificates must be valid/not expired. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AX8TMV
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: 0.08 hour Specific comments: Facility does not use margarine. Oil is trans fat free. Other foods meet the trans fat requirements.
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