INSPECTION REPORT Health Protection ALUI-BFYT28

PREMISES NAME Sushi King House		Tel: (778) 574-7123 Fax: (778) 574-7336
PREMISES ADDRESS 17617 56th Ave Surrey, BC V3S 1C6		INSPECTION DATE September 13, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tony Trinh		NEXT INSPECTION DATE September 18, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold chicken fillets (cooked) had been taken out of cooler and left in a container on ice. Operator was using these to cook for chicken teriyaki dishes. However, chicken fillets were at 10 deg C. Corrective Action(s): Move chicken fillets back to cooler. As discussed, only bring enough fillets out to use within a 2 hour period. Otherwise, keep your fillets in your cooler and bring out as needed. Corrected during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food debris/dirt observed underneath cooking line and along the handwash sink. Corrective Action(s): Ensure to clean your kitchen thoroughly. This includes all surfaces and equipment. Correct by: This week Violation Score: 3

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

Comments

Routine inspection conducted: Handsinks equipped with liquid soap, paper towels, hot/cold running water -Sashimi display cooler: 3.8 deg C -Prep cooler : 3.7 deg C, inserts only half full at time of inspection -Upright glass door cooler in kitchen: 3 deg C -Domestic cooler/freezer in adjacent storage room: cooler at 2.8 deg C and freezer at -13 deg C -Upright glass door cooler in adjacent storage room at 3.1 deg C -There are several chest and upright freezers in the adjacent storage room, all of which are at -18 deg C or less -Hot holding at 60 deg C or greater (miso soup is hot held in front area by the server station, rice hot held in kitchen) -High temperature dishwasher achieved 71.8 deg C on rinse cycle (minimum 71 deg C) -Bleach water in spray bottle by handsink at 100 ppm chlorine residual. Ensure to refill this bottle as it is getting low. -No signs of pests at time of inspection -FoodSafe certificate for operator expires in 2023 -Permit is posted in customer area with valid decal