INSPECTION REPORT Health Protection LKIM-B5EMWN

PREMISES NAME Migoto Sushi/Guildford		Tel: Fax:
PREMISES ADDRESS 1017 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE October 10, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sukchul Park		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator observed to touch cell phone and place glove on to continue with sushi preparation. CORRECTED DURING INSPECTION - Operator washed hands. . Corrective Action(s): Ensure that after ANY touching of contaminated surfaces (including cell phones as these are very dirty objects) staff are washing hands prior to touching food in kitchen. Even if staff are covering hands with plastic gloves the hands must be cleaned prior to placing gloves on for food preparation. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Re-use of single use gloves. Used single use gloves found in container above shelf. CORRECTED DURING INSPECTION - items discarded. . Corrective Action(s): Ensure staff are not reusing single use gloves. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found on floor. Discuss with pest technician at next service. All traps empty. . Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found on floor in corners of kitchen, on floor of dry storage room and on bottom shelf of two prep tables in sushi area. . Corrective Action(s): Clean and sanitize areas. Use 200ppm Chlorine (bleach) solution . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (…) Degrees Celsius ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Proper thawing techniques - Receipts available for inspection - Sushi rice at pH 4.5 or less - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Lids for rice cookers have been replaced ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expired on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.