INSPECTION REPORT Health Protection JCHW-CBGMBM

PREMISES NAME Sushi California (Surrey)		Tel: (604) 839-5998 Fax:
PREMISES ADDRESS 10320 152A St Surrey, BC V3R 7P6		INSPECTION DATE February 9, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jun Won Lee		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked salmon and beef made approximately 2 hours ago was at 37C. 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 4 hours or less to prevent the growth or pathogens and or the formation of toxins. To cool foods rapidly, place foods in shallow containers or rapidly cool in the walk-in freezer. Food items were placed in metal containers and placed in the walk-in freezer at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable cutter was found to have food debris after washing. Corrective Action(s): Ensure all equipment is disassembled and cleaned and sanitized after each use to prevent potential cross contamination. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1) Staff are not changing their gloves frequently. 2) Kitchen handwash station did not have liquid hand soap Corrective Action(s): 1) Educate staff on proper hand hygiene. Staff must change their gloves whenever their gloves become contamination. 2) Ensure all handwash stations are equipped with hot and cold running water, liquid hand soap, and single use paper towels. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meats were stored above ready-to-eat foods. 2) Shelled eggs were stored on the ground. 3) Scoops were stored inside food containers. Corrective Action(s): 1) Ensure coolers are reorganized to store raw foods below ready-to-eat foods to prevent potential contamination of foods. 2) Ensure foods are stored off the ground and protected from potential contamination. 3) Ensure scoops are stored in sanitary manner to prevent potential contamination foods. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer pails were unlabelled. Corrective Action(s): Ensure all chemicals are labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Ensure containers are relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -17C. -Sushi display coolers were at 4C. -Sushi under counter coolers were at 4C. -Kitchen prep coolers were at 4C (top and bottom). -Back storage upright coolers (2) were at 4C. -Hot holding was greater than 60C. -Food items were cooked to greater than 74C. -Sushi rice had a pH of 4.0 to 4.5. -High temperature dishwasher had a final temperature of 74C (minimum of 71C required for sanitizing). -Sushi cutting board are sanitized after each use. -Ice machine was clean and sanitary. -General sanitation satisfactory - additional cleaning required under the sushi line. -Pest issues have improved from the previous inspection. Continue to clean all rodent droppings and monitor for activity. Contact pest control services as needed. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until March 06, 2026. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.