INSPECTION REPORT Health Protection TSTY-AG7UUU

PREMISES NAME Sushi Castle		Tel: (604) 970-3866 Fax:
PREMISES ADDRESS G - 102 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE November 30, 2016	TIME SPENT 1.1 hours
OPERATOR (Person in Charge) Jaehoon Yang		NEXT INSPECTION DATE 4 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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken and brown rice were left out in significant quantities at room temperature (2-3 medium plastic containers of each, on countertops and stacked at side of kitchen). Average temperature had fallen into the 30 degree C range. Corrective Action(s): Moved to coolers during inspection. Ensure potentially hazardous food is rapidly cooled after cooking, and reaches 4 C within a maximum of 6 hours. Do not leave these items out on the countertops without some form of time tracking in place - this has been discussed during past inspections. Further violations may result in the issuance of correction orders and/or ticket penalties. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was available at the front sushi preparation counter. Corrective Action(s): Sanitizer replaced during inspection. Ensure this is always available for staff use while the restaurant is in operation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Measuring scoop for vinegar had fallen into vinegar bucket (handle submerged). Corrective Action(s): Removed during inspection. Ensure scoop handles are kept out of food products (particularly for 'wet' foods such as vinegar and ice), in order to minimize potential contamination. Violation Score: 3

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

Comments

*General sanitation satisfactory. No pest issues observed during inspection. *Note: minor cleaning is required behind and under the grill/fryer line - clean this area by the end of this week. *Bleach sanitizer available at 200ppm in main kitchen. *All sinks functional. High-temperature dishwasher provided a sanitizing rinse of > 71 C at the plate level. *Tools and utensils stored in clean condition. *Organization of raw and ready-to-eat foods satisfactory in coolers and storage areas. *Dry goods storage satisfactory. *Food in coolers and freezers generally wrapped and sealed to protect against contamination. *All cooler and freezer temperatures satisfactory (drinks cooler containing food was at 5 C during inspection - ensure this comes down to 4 C or colder by 4pm today). *Hot holding temperature for miso soup measured at > 60 C. *Staff hand washing practices satisfactory during inspection. *Hand sinks equipped with warm water, liquid soap and paper towels (including washrooms).