INSPECTION REPORT Health Protection AHEN-AQJVL8

PREMISES NAME Sushi California (Surrey)		Tel: (604) 839-5998 Fax:
PREMISES ADDRESS 10320 152A St Surrey, BC V3R 7P6		INSPECTION DATE August 24, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jun Won Lee		NEXT INSPECTION DATE August 25, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was measured inside two buckets with wiping cloths in the sushi bar as the test strips were blanking out. Corrective Action(s): The operator corrected the concentration to 100 ppm chlorine. Ensure staff members are re-trained to set up 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) as this level is required for sanitizing surfaces without being toxic. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in the following areas: -floor along the wall in the dry storage room -corner near the backdoor - floor behind the cooking equipment currently not in use in the second room, and the corner where personal belongings are stored -floor behind the furthest curtain in the dining area Corrective Action(s): 1. Staff began cleaning the floor of the dry storage room at the time of inspection. Note: A cleaning company normally cleans the floor each night. Ensure all affected areas are cleaned with bleach water to remove the rodent droppings. Check areas every morning and evening for signs of new droppings, ripped food packaging, holes and/or rodents. Correct immediately. . 2. Cover all food equipment and take-out containers in containers with tight fitting lids over night. Sanitize all prep. surfaces prior to use. Correct immediately. . 3. Operator has contracted Westside Pest Control LTD. on a biweekly basis for the next three months and mentioned they would continue the pest control program on a monthly basis. Invoice dated August 17, 2017 was shown at the time of inspection. 10 trap stations and 12 snap traps were set up. Two holes around the sushi bar and kitchen sink were sealed. Provide the district E.H.O. of Fraser Health copies of the pest control reports/invoices. . 4. Seal in all entry points. Inform the cleaning company not to leave any doors open. Correct immediately. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup of food debris was noted along the floor behind the line coolers in the middle kitchen. Corrective Action(s): Clean the hard-to-reach areas behind the line coolers to remove the buildup of debris. Correct within 1 week. Violation Score: 3

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

Comments

Routine inspection: -Handsinks were supplied with liquid soap and paper towels. -Walk-in-cooler and other coolers in the dry storage area, middle kitchen, and sushi bar were 4 degrees C / 40 degrees F. -Walk-in-freezer and upright freezer were -18 degrees C or less. -No hot holding was occurring at the time of inspection. -Dishwasher final rinse temperature was 76.1 degrees C (71 degrees C or hotter) internally at the plate. -A new batch of sushi rice is made every 4 hours according to the operator; A timer was in place. -Sushi rice pH was less than 4.2.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AQJVL8
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: 0.25 hour Specific comments:
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