INSPECTION REPORT Health Protection SDHI-C99T8T

PREMISES NAME Sushi Castle		Tel: (604) 970-3866 Fax:
PREMISES ADDRESS 102G - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE November 30, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaehoon Yang		NEXT INSPECTION DATE December 07, 2021
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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): In-use utensils observed in room temperature water during time of inspection. Staff placed ice in the utensil containers containing water. Corrective Action(s): Containers holding in-use utensils must contain ice water at all times or utensils must be washed and sanitized every 2 hours to prevent bacteria growth and/or toxin production. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of premises not satisfactory. The following areas were observed with grease and/or food debris build up and require deep cleaning: 1. Ventilation hood 2. Behind and around all cooking units 3. Behind and around chest freezers Corrective Action(s): Clean and sanitize the floors and other hard to reach areas (mentioned above) more frequently to prevent build up of food debris and grease and potential contamination to food. To be corrected by: December 7, 2021 Violation Score: 3

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

Comments

Routine Inspection Conducted 1. Temperatures: - 2-door cooler near sushi prep area at 3'C - Under-counter prep cooler #1 at back at 4'C - Under-counter prep cooler #2 in sushi prep area at 3'C - Chest freezer #1 (nearest to dry storage area) at -19'C - Chest freezer #2 (next to chest freezer #1) at -10'C - Beverage cooler at front at 3'C - Sushi prep display cooler at 4'C - Hot-holding units >60'C Note: seal on the chest freezer #2 is observed broken/cracked. Chest freezer is still able to maintain freezing temperature and all foods are observed frozen. Operator mentioned that the parts are on order. Operator to send pictures of the freezer once the new parts have been installed. Ensure temperature logs are maintained to monitor any deviance from required cold-holding and freezing temperatures. 2. Sanitation: - Hand washing stations supplied with liquid soap, paper towel, hot and cold running water - Bleach sanitizer in spray bottles (x3) and in sanitizer bucket at 200 ppm chlorine concentration - High-temperature dishwasher reached 80.9'C at plate surface (exceeds minimum of 71'C required final rinse temperature) - 3-compartment sink available with drain plugs 3. Storage: - All food observed covered and stored at least 6 inches off the floor - Raw meat stored away from ready-to-eat foods - Dry storage area well-kept - Chemicals stored away from food - Sushi rice pH = 4.0 4. Pests: - No signs of pests during time of inspection - UV fly trap in place at back prep area 5. Administration: - Health permit posted at front entrance Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.