INSPECTION REPORT Health Protection AJON-B3TRVQ

PREMISES NAME Village Sushi		Tel: (604) 575-9003 Fax:
PREMISES ADDRESS 312 - 18690 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE August 20, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ji Hye Kwon		NEXT INSPECTION DATE August 27, 2018
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: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Cleaning needed for wall and ceiling area near back door. Heavy accumulation of dust and grease present. - Ventilation canopy hood has heavy accumulation of grease. Corrective Action(s): - Clean wall and ceiling area near back door. Ensure you are following your sanitation plan for daily, weekly, monthly and seasonal cleaning. To be corrected by August 27, 2018. - Clean ventilation canopy hood baffles. To be corrected by August 27, 2018. Violation Score: 9

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

Comments

Routine Inspection: All hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - Coolers maintained at 4 degrees Celsius. - Freezers maintained below -18 degrees Celsius. - Hot holding maintained above 60 degrees Celsius. General food storage practices satisfactory: - Food items covered with a food grade cover. - Food items stored off the floor. Bleach sanitizer in spray bottles = 200 ppm. High temperature dishwasher sanitizing with >71 degrees Celsius at dish level for final rinse cycle. Ice machine sanitary. Ice scoop stored in designated holder. Back door open but has screen door that has secure mesh and is closed. Washrooms clean and sinks fully equipped with liquid soap, paper towels and hot/cold running water. REMINDER: Ensure any utensils used to serve foods (e.g. rice scoop) are stored in ice water. Ensure any food items stored on counter for the lunch/dinner rush is used within 2 hours. If items are in the danger zone (4-60 degrees Celsius) for more than 2 hours, they must be discarded. Cool foods from 60 degrees Celsius to 20 degrees Celsius in 2 hours (using an ice water bath, ice wand or separating food into smaller portions and storing in shallow pans), then from 20 degrees Celsius to 4 degrees Celsius within the next 4 hours (in the cooler at 4 degrees Celsius). Defrost/thaw foods in the cooler at 4 degrees Celsius, OR under cold running water, OR in the microwave.