INSPECTION REPORT Health Protection CPAK-AVKTAM

PREMISES NAME Village Sushi		Tel: (604) 575-9003 Fax:
PREMISES ADDRESS 312 - 18690 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE February 1, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ji Hye Kwon		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted: -Handwash stations (kitchen/sushi bar) adequately supplied. -Refrigeration temperatures within requirement; Hot-holding temperatures within requirement. -100-200ppm chlorine solution available in labelled spray bottles in kitchen/sushi bar. -High temperature dishwasher achieved 71.3'C at the plate level after final rinse. Do not put too many dishware at once. -Sushi rice pH <4.2. Ice machine maintained satisfactory; scoop stored properly in holder. -Cut vegetables at the main prep area stored on ice. GOOD. -Ventilation canopy hood maintained and serviced. -General maintenance and sanitation satisfactory. No evidence of pest activity observed. Washrooms satisfactory. Improvement in terms of general operational practices has been observed from the two consecutive routine inspections. GOOD! Keep up the good work! Ensure all food items stored on counter are continuously stored on ice (4'C) and any food items stored on counter for lunch/dinner rush must be used within 1 hour and discarded after 2 hours with no exception. All cooked food (i.e. chickens) must be cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. When cooling, always transfer to shallow metal containers/smaller pots and do not cover/close the lid- to allow maximum air circulation to promote rapid cooling. Please contact the health inspector for any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CPAK-AVKTAM
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: All audited food items met legislative requirement.
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