INSPECTION REPORT Health Protection ADIG-CDTT5S

PREMISES NAME Tomo Sushi		Tel: (604) 856-8998 Fax:
PREMISES ADDRESS 1 - 26391 Fraser Hwy Aldergrove, BC V4W 2Z1		INSPECTION DATE April 25, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Junjai Lee & Jiyoun Lee		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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Operator not using bleach sanitizer for cleaning food prep surfaces. Sanitizer not available at sushi prep counter for raw fish or in the kitchen for cooked items. Corrective Action(s): Please ensure you have bleach sanitizier 100ppm at all times for food preparation surfaces. Operator made during inspection under PHI instruction. Corrected. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grime and food debris build up behind counters, food prep tables and behind dishwashing area. Corrective Action(s): Please ensure you pull out equipment and thoroughly clean behind them. Be sure to mop up any excess water at the end of the night to prevent pests. Date to be corrected by: this week. Violation Score: 3

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

Comments

Hand wash station supplied with soap in dispenser and paper towel in roll. Recommend installing a dispenser for your paper towel to protect it from contamination and for ease of use. Sushi prep counter items <4C. Hot holding rice >60C. Soup >60C hot holding. Small quantities of rice at room temp, acidified. Fish frozen <-18C. Frozen fish thawing in cooler, covered and protected from contamination. Items in walk in cooler <4C, protected from contamination, covered. Fridge organization is good, items are stored in order, fish stored protected. Screen at back window. No signs of pests at the time of inspection. Kitchen is generally well maintained and organized. Washrooms are generally clean.