INSPECTION REPORT Health Protection JCHW-B6VTKL

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE November 26, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE 4 Months
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw foods were stored above potential ready-to-eat foods. Corrective Action(s): Ensure raw foods are stored below ready-to-eat foods to prevent potential contamination of foods. Cooler was reorganized at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): 1) Undercounter cooler (left side, closest to chest freezer) was at 8C. Cream cheese labelled "Keep Refrigerated" stored in cooler. 2) Upright cooler (sushi area) was at 6C. Corrective Action(s): 1) Cooler must be able to maintain 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Operator removed refrigerated items and will use cooler to store non-potentially hazardous foods. 2) Cooler must be able to maintain 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Cooler unit was adjusted at the time of inspection and some food items were removed to allow for better air flow. Cooler was at 4C at the time of inspection. Violation Score: 9

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

Comments

-Sushi display cooler was at 4C. -Kitchen upright cooler was at 4C. -Undercounter bar coolers (right and middle) were at 4C and 2C. -Garnishes were stored in an ice and water mixture. -Wine cooler (under hot holding area) used to store non-potentially hazardous foods. -Upright freezer was at -18C. -Chest freezer was at -18C. -Undercounter freezer was at -16C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Hot potentially hazardous foods cooled in shallow layers. Items were probed at 4C. -Frozen foods thawing under cold running water at the time of inspection. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were at 200ppm. -Sushi prep table disinfected at least every 2 hours using a bleach disinfectant. -Sushi mat plastic cover changed daily. -Ice machine was clean and well maintained. -Foods stored off the floor and covered. No food items or food containers stored in the washroom. -General sanitation satisfactory at the time of inspection. Ensure staff pay more attention to the cooler door seals. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator present on-site at the time of inspection and FoodSafe Level 1 valid until Dec 9, 2022.