INSPECTION REPORT Health Protection JCHW-C7GSJA

PREMISES NAME Sushi California (Surrey)		Tel: (604) 839-5998 Fax:
PREMISES ADDRESS 10320 152A St Surrey, BC V3R 7P6		INSPECTION DATE October 4, 2021	TIME SPENT 1.66 hours
OPERATOR (Person in Charge) Jun Won Lee		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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Squeeze bottle had a towel wrapped around the container, which was covered in food. 2) Back food prep area did not have any bleach sanitizer prepared. Corrective Action(s): 1) Ensure all equipment is maintained in a clean and sanitary condition to prevent potential cross contamination. Do not wrap bottles with cloth towels. 2) Ensure each food preparation area has bleach at 100ppm to 200ppm prepared to allow staff to sanitize food contact surfaces throughout the day. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Manual slicer and spiralizer were found to have food debris behind the blade. Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing after each use to prevent potential contamination of foods. equipment was cleaned and sanitized at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Back food prep area handwash station did not have single use paper towels. 2) Middle prep area was using the handwash station to cool foods. Corrective Action(s): 1) Ensure the handwash station is supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. 2) Discontinue using the handwash station for food preparation. Food preparation should be carried out in the food preparation sink. Violation Score: 15

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw foods were stored above potential ready-to-eat foods. 2) Vegetables were stored on the floor. 3) Scoops were stored inside ingredient containers. 4) Foods were double stacked directly on top of one another. 5) Strainers were stored in containers under the prep coolers. Corrective Action(s): 1) Re-organize cooler units and ensure raw foods are stored below potential ready-to-eat foods to prevent potential contamination of foods. 2) Discontinue the practice of storing foods on the floor to prevent potential contamination of foods. 3) Ensure scoops are stored in a sanitary manner to prevent handles and base of containers from contaminating foods. 4) Ensure foods which are double stacked have a physical barrier between the foods to prevent potential contamination of foods. 5) Do not store equipment on the floor to prevent potential cross contamination. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Minor amounts of rodent droppings were observed in the facility and sticky board on the wall was observed to have chew marks and insulation surrounding area. Corrective Action(s): Contact pest control services to prevent pest from entering the facility. Clean and sanitize all areas affected by rodent droppings and continue to monitor for pest activity. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Prep cooler door seals and floors in the cooking kitchen were found to be unsanitary. 2) Mould was found growing on the shelving units in the walk-in cooler. Corrective Action(s): 1) Ensure all surfaces and equipment is cleaned on a regular basis and maintained in a clean and sanitary condition. Correction date: Today 2) Ensure all surfaces are cleaned and sanitized on a regular basis. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Wooden serving plate had a crack. Corrective Action(s): Food contact surfaces must be smooth, non-absorbent, and easily cleanable. Cracked dishware cannot be cleaned and sanitized. Wooden serving plate was discarded at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach spray bottles were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Staff washroom paper towel dispenser is missing and staff are using toilet paper to dry hands. Corrective Action(s): Replace the paper towel dispenser and ensure the handwash station has proper single use hand towels to facilitate proper handwashing. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C (food temperatures ranged from 4C to 6C - adjust temperature and ensure foods are maintained at or below 4C throughout the cooler). -Walk-in freezer was at -18C. -Sushi display cooler was at 4C. -Sushi under counter coolers (2) were at 4C. -Middle kitchen prep coolers were at 4C. -Middle kitchen freezer was at -14C. -Upright coolers were at 3C and 4C. -Front service cooler was at 3C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 79C on the dish surface (minimum of 71C required for proper sanitizing). -Sushi area and middle kitchen bleach sanitizer pails were at 200ppm. -Sushi cutting boards are sanitized with bleach after each order. -FOODSAFE Level 1 valid until March 06, 2026 -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.