INSPECTION REPORT Health Protection MBEK-BKM23H

PREMISES NAME Sushi Castle		Tel: (604) 970-3866 Fax:
PREMISES ADDRESS G - 102 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE January 7, 2020	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Jaehoon Yang		NEXT INSPECTION DATE 4 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. A small food insert of raw beef was stored above leafy greens in the back area under counter cooler. Note: Leafy greens were stored in a food insert with a lid at time of inspection. No signs of leakage. 2. A paper bag of tempura batter mix was stored directly on the floor at the time of inspection. Corrective Action(s): Raw beef was placed on the lowest point within the under counter cooler. Paper bag of tempura batter mix was removed from the floor. Ensure all raw foods (e.g. raw beef, raw chicken, raw eggs) are not stored above ready-to-eat foods to prevent potential contamination of foods below. Ready-to-eat foods include, but are not limited to, foods such as cucumber, mango, and sashimi. Ensure all food items are stored off the floor to allow for proper cleaning of floors. If chemical or other types of spills are present on the floor, the liquid may potentially soak into packaging of food stored on the floor. Keep food protected from contamination at all times. Violation Score: 3

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

Comments

Routine inspection conducted: Coolers at 4 degrees C or less. Freezers at -18 degrees C or less. Hot holding internal food temperatures at 60 degrees C or more. Thermometers available for cooler units. Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Bleach water sanitizer available in properly labeled spray bottles at 100 to 200 ppm chlorine. High temperature dishwasher measured 75 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface). Equipment and utensils maintained in clean condition. General sanitation good. No signs of pest activity observed at time of inspection. FOODSAFE requirements met at time of inspection.