INSPECTION REPORT Health Protection AHEN-CKHS64

PREMISES NAME Migoto Sushi/Guildford		Tel: (604) 588-5678 Fax:
PREMISES ADDRESS 1017 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE October 24, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sukchul Park		NEXT INSPECTION DATE October 25, 2022
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prepped vegetables and crab meat was stored inside the upright cooler above 4 degrees C for less than 2 hours. Corrective Action(s): Above-noted food products were transferred into other refrigeration units at or below 4 degrees C. Ensure cold potentially hazardous food is maintained at or below 4 degrees C to prevent potential growth of harmful bacterial and/or potential toxin production. Violation Score: 15

Non-Critical Hazards: Total Number: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler was at approximately 9 degrees C at the time of inspection. Corrective Action(s): Adjust, repair, or re-service the above-noted cooler to maintain a temperature at or below 4 degrees C; Operator informed they would correct this by today. Ensure to keep this cooler empty of cold potentially hazardous food until it can maintain a temperature at or below 4 degrees C; Effective immediately. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Both sanitizer pails and both spray bottles were not labelled to identify the contents. Corrective Action(s): Label the sanitizer pails and spray bottles to properly identify the contents; Correct today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers were not available inside the upright cooler, prep. cooler, and upper sushi bar cooler. Corrective Action(s): Ensure each refrigeration units (including the above-noted coolers) are equipped with accurate thermometers; Correct today. Violation Score: 1

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

Comments

Permit to operate was posted. Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Double-door cooler, under-the-counter cooler, prep. cooler, sushi bar cooler, and beverage cooler were at or below 4 degrees C. Upright single-door freezer and both chest freezers were at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Sushi rice pH was below 4.2. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 73 degrees C) at the plate level. 2-compartment sink was supplied with hot and cold running water. Two sink plugs were available. Prep. sink was operational. 100 ppm chlorine sanitizer was available inside two spray bottles and two sanitizer pails. No signs of recent pest activity were evident at the time of inspection. Person in Charge on shift had valid FOODSAFE Level 1 course training (expiration date: October 16, 2023). Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.