INSPECTION REPORT Health Protection BCUD-AGG23W

PREMISES NAME The Sushi Bar		Tel: (604) 590-1024 Fax:
PREMISES ADDRESS 209 - 7115 138th St Surrey, BC V3W 7T9		INSPECTION DATE December 8, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lily Fu		NEXT INSPECTION DATE December 15, 2016
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found tempura yam, tempura prawn, sprouts & partially cooked fried chicken left at room temp from lunch rush (inspection around 4pm) Corrective Action(s): Products discarded at time of inspection. As discussed with cook on site, cooking will not make temperature abused foods safe again. Keep in cooler (4C or below) at all times, unless in short batches during busy rushes. Discard any remaining product after rush Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw prawns (opened package) found on top of a box of fresh produce 2) Whole tuna found in chest freezer without any sort of wrapping to prevent contamination Corrective Action(s): 1) Always store raw proteins below fresh produce or ready to eat foods 2) Wrap all food products to prevent contamination to & from the freezer Violation Score: 3

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

Comments

Hand sinks supplied with liquid soap, paper towels, hot/cold running water Sushi cooler at 1C White standing cooler hit a minimum temperature of 5C **Adjusted at time of inspection - will check up on this machine during your follow up inspection next week Yellow standing cooler 4C Under counter sushi cooler 3C Note: temperature records were provided upon request, however operator had difficulty finding thermometers responsible for showing readings. ***Please make sure you're keeping accurate records! They are for your own benefit Dishwasher reached 78C on rinse cycle - good General sanitation of facility satisfactory, with exception of back area in need of organization ***Please organize the back area that has baby seats, cardboard, produce, etc Hot holding of teriyaki sauce & miso soup 60C or greater pH of sushi rice checked at <4.0 Chlorine sanitizer at front 100ppm. Good. Make sure you keep your wiping rags stored in this container to prevent bacterial growth.