INSPECTION REPORT Health Protection JPAK-B8GV9L

PREMISES NAME Sushi Teria		Tel: (604) 852-0120 Fax:
PREMISES ADDRESS 33790 George Ferguson Way Abbotsford, BC V2S 2M6		INSPECTION DATE January 16, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chong Tae Kim		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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed a few cold potentially hazardous items held at room temperature: 1. Fake crab meat 2. Cut cucumbers and carrots 3. Mixed salad greens soaked in water All items were measured to be at ~9 C. Corrective Action(s): Required operator to have them stored in a cooler at 4 C or lower. All items must be at room temperature for less than 2 hours accumulative. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Observed cardboard being used by the fryer to soak up grease. This is a repeated violation. Cardboard is not a suitable material as it cannot be properly cleaned and sanitized. Corrective Action(s): Required operator to remove all cardboard and discard them. Violation Score: 9

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

Comments

Overall sanitation is satisfactory Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks Three-compartment sinks being used to clean and sanitize all utensils Bleach spray bottle sanitizer available on site; detected 200 ppm of residual chlorine All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding units at 60 C or higher Staff washroom maintained in sanitary condition No sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B8GV9L
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: 0.15 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