INSPECTION REPORT Health Protection BCUD-AAYTGQ

PREMISES NAME The Sushi Bar		Tel: (604) 590-1024 Fax:
PREMISES ADDRESS 209 - 7115 138th St Surrey, BC V3W 7T9		INSPECTION DATE June 16, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lily Fu		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sprouts found in tub at grill line at 20C (room temperature). Operator discarded remainder at time of inspection Corrective Action(s): As discussed, keep sprouts at 4C or less. You may put ice in the water bath, have an insert on an ice bath, or use for a maximum of 2hrs then discard. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed raw meats stored on the shelf above vegetable. Note: This is a repeat violation. Further infractions of this nature will result in progressive enforcement Corrective Action(s): Always keep raw protein products below and away from ready to eat foods (cooked products, vegetables, fruit, etc) Violation Score: 3

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

Comments

Sushi bar hand sink supplied with liquid soap, paper towels, hot/cold running water Sushi cooler measured at 1C Under counter cooler measured at 3C Bleach sanitizer bucket for rags measured below 50ppm. Water visibly dirty. Refreshed at time of inspection Rice pH measured between 3.5 - 4 3 comp dish sink supplied with liquid soap, paper towels, hot/cold running water for hand washing **Gloves in use by kitchen staff. Note: NEVER reuse a glove! If using for dishes, remove and discard upon handling clean dishes or food Dishwasher reached 80C at plate level during rinse **Please add daily dishwasher checks into your monitoring routine. Manufacturer's instructions indicate 180F minimum (82C) Back coolers reached 2C (closest to grill line) and 5C (closest to door) All freezers functional Receipts available upon request Screen door fitted and in use at back **General sanitation satisfactory with exception of area behind grill. Please have this cleaned out now, then on a regular basis. **Exhaust canopy is overdue for servicing **Some lights are missing covers or shields. You may purchase bulb covers which are inexpensive and generally more durable.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AAYTGQ
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: Canola oil 0 trans fat
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