INSPECTION REPORT Health Protection AHEN-AVQ24U

PREMISES NAME Sushi California (Surrey)		Tel: (604) 839-5998 Fax:
PREMISES ADDRESS 10320 152A St Surrey, BC V3R 7P6		INSPECTION DATE February 5, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jun Won Lee		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food was stored slightly above 4 degrees C in the upright cooler which was measured between 4.6 to 6.9 degrees C. Corrective Action(s): Ensure cold potentially hazardous food is stored at or below 4 degrees C / 40 degrees F. Failure to comply will result in enforcement action (e.g. issuance of a CORRECTIVE ORDER) as per Fraser Health's progressive enforcement policy. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Lettuce in a covered container was stored at the bottom of the upright cooler and raw meat was stored in an uncovered container on a higher shelf above it. Corrective Action(s): Remind all staff to store ready to eat food (e.g. lettuce) below raw meat to prevent any cross-contamination issues involving meat juices with bacteria contaminating the ready to eat food. Manager had a staff member transfer the food into the walk-in-cooler and had it organized properly in the walk-in-cooler. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two containers of raw meat were observed at room temperature on a trolley and Manager mentioned that they were being "melted" (i.e. thawed out). Note: Internal temperature of the meat was still below 0 degrees C (near -1 degrees C). Corrective Action(s): Do not thaw food at room temperature. Ensure frozen potentially hazardous food is thawed either in the cooler at or below 4 degrees C or under cold running water or under cold water that is changed every half an hour. Manager moved the meat to the walk-in-cooler. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler was initially noted at 4.6 degrees C and then remained between 6.7 to 6.9 degrees C throughout the inspection. Manager mentioned that they had this cooler recently serviced. Corrective Action(s): Do not store any potentially hazardous food inside the upright cooler until it is maintained at or below 4 degrees C / 40 degrees F; Contact the district EHO upon adjusting/re-serving the unit for a follow up inspection. Violation Score: 3

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

Comments

Follow up inspection: -Third handsink at the sushi bar was repaired and was supplied with hot and cold running water, liquid soap, and paper towels. -Rice was at or above 60 degrees C inside the inserts. Manager mentioned that it turns over within 2 hours. A follow up inspection will be conducted again this week.