INSPECTION REPORT Health Protection LKIM-AS2P47

PREMISES NAME Migoto Sushi/Guildford		Tel: Fax:
PREMISES ADDRESS 1017 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE October 11, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sukchul Park		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various potentially hazardous items stored at room temperature during inspection - CORRECTED DURING INSPECTION - Crab meat on counter - Box of shrimp on floor - Previously cooked tempura on counter (17 degrees Celsius) . Corrective Action(s): Ensure all potentially hazardous items are stored at temperatures at or below 4 degrees Celsius or at or greater than 60 degrees Celsius . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in sushi area blocked by thawing food item - CORRECTED DURING INSPECTION - item moved to cooler unit. . Corrective Action(s): All designated handsinks are to remain clear to encourage use. Do not continue this practice. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen item thawing in handsink - CORRECTED DURING INSPECTION - item moved to cooler unit. . Corrective Action(s): All thawing is to occur at temperatures of 4 degrees Celsius or less (in cooler or in water) Review with staff . Violation Score: 1

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius (72 degrees Celsius) at the dish - Sanitizer solution in use throughout sushi preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - Vegetable chopper stored in good sanitary condition - Sushi rice, brown and white, at pH of less than 4.5 NOTE: facility continues to struggle with proper storage techniques of potentially hazardous food items. Storage of potentially hazardous food items is to remain at temperatures greater than or equal to 60 degrees Celsius OR less than or equal to 4 degrees Celsius

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AS2P47
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: 0.25 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