Fraser Health Authority



INSPECTION REPORT
Health Protection
YTAN-B6WRDD
PREMISES NAME
Sushico Japanese Restaurant
Tel: (604) 773-2478
Fax:
PREMISES ADDRESS
102 - 20065 Langley Bypass
Langley, BC V3A 8R6
INSPECTION DATE
November 27, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Hee Jung Jin
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 15
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): One contanier of raw meats was stored above vegetables in a cooler.
Corrective Action(s): Store all raw meats under ready-to-eat foods.
Violation Score: 3

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Raw meats were being thawed/defrosted out at room temperature.
Corrective Action(s): Discontinue this practice. Thaw all frozen foods in the refrigerator overnight or under cold running water.
Meats returned to cooler at time of inspection.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: - Ventilation canopy baffles require cleaning; significant amount of grease and debris build-up noted.
- All insides of coolers and doors/handles require cleaning and sanitizing; food debris accumulation noted.
Corrective Action(s): Clean and sanitize insides of coolers and ventilation canopy baffles on a weekly basis.
Doors and handles of coolers must also be cleaned and sanitized daily.
Correct by: 1 week
Violation Score: 9

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

- All hand washing sinks were supplied with hot and cold running water, liquid soap, and paper towels
- Operator stated only bleach sanitizer solution is being used to sanitize food contact surfaces. Sanitizer buckets had 100-200 ppm chlorine detected. **Ensure to prepare fresh sanitizer solution daily, store all wiping cloths in sanitizer buckets in between uses, and change sanitizer solution every 2-4 hours.
- High-temperature dishwasher reached 78C at dish surface during rinse cycle
- All coolers were maintaining temperatures at 4C or colder
- All freezer temperatures were satisfactory
- Hot held rice and soup were measured to be above 60C
- Staff cooking chicken large amounts of chicken at time of inspection. Staff stated chicken will be cooled and placed in coolers. Ensure to cool from 60C to 20C within 2 hours, then from 20C to 4C within 4 hours in the cooler.
- All food stored properly covered - good. Ensure all ready-to-eat foods are stored above raw meats.

**Upstairs dry storage area requires cleaning and re-organizing.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: YTAN-B6WRDD
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