INSPECTION REPORT Health Protection TSTY-AC3UP3

PREMISES NAME Sushi Castle		Tel: (604) 970-3866 Fax:
PREMISES ADDRESS G - 102 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE July 21, 2016	TIME SPENT 1.6 hours
OPERATOR (Person in Charge) Jaehoon Yang		NEXT INSPECTION DATE July 22, 2016
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 30

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Under-counter cooler in back kitchen (across from grills) measured at an ambient temperature of 11 C. 2. Coleslaw and chicken were left out on the counter, and were approaching ambient temperature. Corrective Action(s): 1. Adjusted during inspection. One container of salmon placed in cooler the previous night discarded. Ensure cooler temperatures are checked daily, and that they are maintained at or below 4 C. 2. Moved to cooler. Ensure food is either left out for a maximum of 2 hours and then discarded, or is kept refrigerated. If a time limit is to be used, some form of time tracking must be in place (e.g. time logs or a digital timer). Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Plates were stacked directly underneath the paper towel dispenser in the sushi area, right up to the level at which they prevented use of the dispenser. Utensils and squeeze bottles were also stored under the back kitchen soap dispenser. Corrective Action(s): Removed during inspection. Ensure these items are kept away from dispensers - these need to be freely available for staff use, and there should not be a risk of soap or dirty water dripping onto utensils or into food when washing hands. Violation Score: 5

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A significant accumulation of old food debris and spilled sauces was observed on the inside of the cooler doors under the sushi preparation counter. Minor cleaning is also required for frequent-contact surfaces - for example, door and tap handles. Corrective Action(s): Ensure these areas are cleaned up by tomorrow (22nd July 2016). Increase frequency of cleaning for problem areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A significant amount of cardboard and newspaper was in use as shelf and countertop lining. One piece of cardboard on dirty dish shelving had started to accumulate some mould in damp areas. Corrective Action(s): Some cardboard and newspaper discarded during inspection. Remainder to be replaced with some form of plastic or metal sheeting (that can be easily cleaned and sanitized) by tomorrow (22nd July 2016). Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under-counter cooler across from grills in back kitchen could not maintain a temperature of 4 C or colder, even after adjustment. Corrective Action(s): Cooler must be serviced by tomorrow afternoon (22nd July 2016). Call for reinspection once fixed - card provided. Do not place any perishable food items back into this cooler until reinspected. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): No thermometer was present in the malfunctioning under-counter cooler. Corrective Action(s): New thermometer installed during inspection. Ensure these are checked daily, and any malfunctioning coolers/freezers are adjusted or fixed. Violation Score: 1

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

Comments

*General sanitation marginally satisfactory (see violations section). Increased attention is required to cleaning of frequent-contact surfaces (e.g. cooler door handles and taps) and insides of coolers. *No pest issues observed during inspection. *High-temperature dishwasher reached a final sanitizing rinse temperature of > 71 C at the plate level (shortest cycle tested). *Hand sinks equipped with warm water, liquid soap and paper towels (see violations section). *Dish and utility sinks functional. *Dishware, tools and utensils generally stored in clean condition. Minor cleaning is required for one of the dishware storage areas under the sushi counter. *Organization of raw and ready-to-eat foods satisfactory. Food stored off floor. *Bleach sanitizer available at 200ppm in two spray bottles. Note: discussed use of Lysol cleaning product with operator during inspection. Ensure this is not used on food contact surfaces, as it contains several other chemicals and is not suitable for this purpose. Ensure cloths are kept in a solution of sanitizer between uses. *Hot holding of miso soup measured at > 60 C. *Fish suppliers checked during inspection. All fish kept in appropriate wrapping in freezers and coolers. *Fume hood in satisfactory condition.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: TSTY-AC3UP3
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: 0.1 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