INSPECTION REPORT Health Protection JCHW-ABKTHH

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2883 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE July 5, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jung Kwon Suh		NEXT INSPECTION DATE July 19, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 107

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Miso soup area handwash station had the hot water turned off and the kitchen handwash station was used to store food and did not have single use paper towels. Corrective Action(s): Handwash station must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times. Staff are to use the adjacent handwash station until the serving area handwash station is repaired and food was removed from the kitchen handwash station and paper towels were replaced. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator was observed handling a mat on the floor, followed by rinsing hands under water, and continued to handle food. Corrective Action(s): Whenever hand become potentially contaminated, staff must washing their hands properly. Wet hands with warm water, lather with soap for 30 seconds, rinse with warm water, and dry with a single use paper towel. Violation Score: 25

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat was found stored above cut carrots, a container of vegetables was found stored on top of cooked chicken breast, yams were found stored on the floor, and a garbage bag was used to store blueberries.. Corrective Action(s): All raw foods must be stored below and separate from ready-to-eat foods, foods are not to be stacked on top of one another without proper covers between food items, and all foods are to be stored off the floor to prevent potential contamination of foods. Immediately discontinue the storage of foods in garbage bags - garbage bags have chemicals that may leech into foods. Correction date: Today Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A box of dumplings was found thawing at room temperature. Corrective Action(s): Frozen foods must be thawed in a cooler at 4C or less, under cold running water, or as part of the cooking process. Dumplings have not fully thawed and were placed in the upright cooler. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning is required along the door seals of the prep cooler (mouldy food debris) and under equipment. Corrective Action(s): Facility must be maintained in a clean and sanitary condition at all times to prevent potential attraction of pests. Correction date: July 9, 2016 Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard was used to line shelving unit. Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable Remove cardboard from the facility. Correction date: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Handwash station by the miso soup hot water has been turned off due to the sink not shutting off properly. 2) Door seals are in poor condition and require replacement - currently held with tape. Corrective Action(s): 1) Immediately service the handwash station. Handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff to use adjacent handwash station for the time being. 2) Door seals need to be replace to prevent accumulation of food debris and to prevent the loss of cold refrigeration air. Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chlorine sanitizer was found stored in Windex bottles. Corrective Action(s): All chemicals must be properly labelled to prevent accidental misuse or mixing of chemicals. Correction date: Today Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): 4 oyster shells were being reused in the facility (placed through the dishwasher) and wooden skewers were being reused (blunt ends). Corrective Action(s): Single use items are intended for one time use, after which the items must be discarded. Single use items cannot be properly cleaned and sanitized. Oyster shells and skewers were discarded at the time of inspection. Public Health Act Correction Order has been issued. Violation Score: 15

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

Comments

-Sushi refrigeration unit was at 4C. -Upright cooler (double door) was at 4C. -Kitchen prep coolers were at 4C (top and bottom). -Bar coolers were less than 4C. -Upright freezer (double door was at -18C. -Back upright freezer was at -18C and -8C (technician has been contacted for service). -Hot holding of miso soup and rice was greater than 60C. -Sushi rice had a pH of 4.0. -Hot chicken breasts are cooled in single layers in the upright cooler for cooling. -High temperature dishwasher had a final rinse temperature of 76C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer container and spray bottles were tested at 200ppm. To mix 200ppm chlorine sanitizer, add 1 teaspoon of bleach per liter of water. -Ice machine was clean at the time of inspection. -Washrooms clean and sanitary. -No signs of pests noted at the time of inspection. *Ensure all foods marked "Keep Refrigerated After Opening" are stored at 4C or less after opening. -Standing Public Health Act Correction Order has been issued for the reuse of oyster shells and wooden skewers. Non-compliance with a Public Health Act Order WILL result in the issuance of a violation ticket. -Please contact the inspector if you have any questions or concerns.