INSPECTION REPORT Health Protection CPAK-APSST3

PREMISES NAME Village Sushi		Tel: (604) 575-9003 Fax:
PREMISES ADDRESS 312 - 18690 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE July 31, 2017	TIME SPENT 1.5 hours
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meat in left stand up fridge stored above and beside carrots. 2) Parsley and ginger at sushi bar placed right next to handsinks without proper lids. 3) Tempura whisk stored in stagnant water. Repeated violation. Corrective Action(s): Ensure all raw meats/seafood are stored below and away from ready to eat foods (i.e. vegetables/fruits and cooked foods) at all times. Ensure no food items are placed next to handsinks to avoid contamination. Ensure whisk is stored in ice. Last warning. Violation Score: 9

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

Comments

Routine inspection conducted: -Handwash stations (i.e. kitchen/sushi bar) adequately supplied. -Refrigeration temperatures satisfactory; Hot-holding temperatures satisfactory. NOTE: Front drink cooler operating ~8'C at this time. Temperature knob adjusted during the inspection, and temperature came down <4'C at the end of the inspection. -General food storage practice satisfactory, except mentioned above. -100-200ppm chlorine solution available in labelled spray bottles in kitchen/sushi bar. -High temperature dishwasher achieved 72.1'C at the plate level after final rinse. -Sushi rice pH <4.2. Ice machine maintained satisfactory; scoop stored in holder. -Cut vegetables at the main prep area stored in ice. GOOD. Ensure to replenish ice as often as necessary. -Cut avocados/imitation crab/cucumber stored on sushi counter for lunch/dinner rush. Temperature ~ 6'C at this time. Ensure to keep small amount each time to last <1 hour. -Ventilation canopy hood maintained and serviced. -General maintenance and sanitation satisfactory. However, sanitation level could be improved by cleaning hard to reach areas on a more regular basis. -No evidence of pest activity observed. Washrooms satisfactory. NOTE: Cooked chickens being cooled at this time. Internal temperature ~ 44'C. Ensure to cool from >60'C to 20'C within 2 hours, and from 20'C to 4'C within the next 4 hours. Monitor using thermometer. Overall operational practices improved from last inspections. Ensure all potentially hazardous food items (i.e. cut vegetables/fruits/cooked food) stored at room temperature for more than 2 hours are discarded. Ensure all staff are washing hands as often as necessary, and sanitizing prep surfaces after each possible contamination. Please contact the health inspector for any questions or concerns. Printer issue. Report to be hand delivered tomorrow.