INSPECTION REPORT Health Protection MBEK-B74V9K

PREMISES NAME Sushi Castle		Tel: (604) 970-3866 Fax:
PREMISES ADDRESS G - 102 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE December 3, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jaehoon Yang		NEXT INSPECTION DATE December 07, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A small container of cooked chicken was observed to be stored at room temperature and measured at an internal temperature of 14 degrees C. It was stated that chicken was left at room temperature for 1.5 hours. Corrective Action(s): Cooked chicken was placed into a cooler at 4 degrees C or less. Ensure that cold potentially hazardous foods are stored at 4 degrees C or less to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher is not able to consistently maintain a temperature of 71 degrees C at the utensil surface. Dishwasher was measured for a total of six or seven cycles and measured at tempeatures starting from 65 degrees C, rising to a maximum of 71 degrees C, then dropping back down to 69 to 70 degrees C. Corrective Action(s): A bleach water sanitizing solution was prepared in one of the ware washing sinks at the time of inspection at 100 ppm chlorine. Ensure all dishes are sanitized in this solution. Dishes that are put through the dishwasher must be fully submerged in sanitizing solution then allowed to air dry. Ensure that single use utensils only are used for customers until dishwasher is able to maintain sanitizing temperatures (71 degrees C or more at the utensil surface). Violation Score: 5

Non-Critical Hazards: Total Number: 4

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health Operating Permit not posted. Corrective Action(s): Ensure that Health Operating Permit is posted in a location in view of the public. Contact the Fraser Health Health Protection Office if a replacement is needed. Date to be corrected by: January 3, 2018. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw shell eggs were observed above potentially ready-to-eat foods. *CORRECTED* 2. A container was found stored within food product in one dry storage bin. *CORRECTED* 3. A can of WD40 was observed stored in same location as dry storage food products. *CORRECTED* 4. Staff member was observed removing cleaned dishes from dishwasher then placing rack of cleaned dishes directly onto open garbage can. *CORRECTED* Corrective Action(s): Ensure that raw meats and raw eggs are not stored above ready-to-eat items to protect ready-to-eat items from potential contamination. Ensure that food products are dispensed in a manner that protects the food from potential contamination (e.g. a scoop with a purpose-built handle may be used. Handle must be stored outside of food product). Ensure that non-compatible items such as cleaning and similar chemicals are not stored in areas where food is stored. Ensure that cleaned and sanitized dishes are not placed onto the garbage can to protect dishes from potential contamination. Dishes noted above were placed through the dishwasher again at the time of inspection. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and/or grease were observed in the following areas: 1. Ventilation canopy edges and interior (including baffles) 2. Door seals on both under counter coolers Corrective Action(s): Ensure that the above noted areas are properly cleaned. Food debris and/or grease may attract pest activity and may potentially contaminate food and/or food contact surfaces. Date to be corrected by: December 17, 2018. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher is unable to consistently maintain a temperature of 71 degrees C at the utensil surface. Corrective Action(s): Ensure that dishwasher is adjusted or repaired as needed so that it is capable of maintaining at least a minimum santizing temperature of 71 degrees C at the utensil surface. Date to be corrected by: December 7, 2018. Violation Score: 3

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

Comments

Routine inspection conducted: - Kitchen prep cooler at 1 degree C - Front area prep cooler at 2 degrees C - Sushi display at -3 degrees C (ambient) - Two-door reach in cooler at 2 degrees C - One-door reach in cooler at 4 degrees C - Small chest freezer at -17 degrees C - Large chest freezer at -26 degrees C - Hot holding internal food temperatures at 60 degrees C or more - Sushi rice pH measured at 4.0 - Thermometers available for coolers. A probe thermometer is available on site. - Hand washing stations were unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Bleach water is available in front and back kitchen areas at 100 to 200 ppm chlorine. Bottles labeled at time of inspection. Ensure that bottles are re-labeled as needed. - Ice machine in clean condition. Scoop stored in a clean container outside of ice machine. - No signs of pest activity observed at time of inspection - FOODSAFE requirements met at time of inspection. Certificate produced for staff on site was issued in 2018. - Washroom in clean condition (one available at time of inspection)

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-B74V9K
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited items: Sunfrie Canola Oil - 0% TF Goods Brand Vermicelli - 0% TF Double Happiness Wonton Wrappers - 0% TF
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment