INSPECTION REPORT Health Protection JCHW-CV2Q7U

PREMISES NAME Sushi California (Surrey)		Tel: (604) 839-5998 Fax:
PREMISES ADDRESS 10320 152A St Surrey, BC V3R 7P6		INSPECTION DATE August 25, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jun Won Lee		NEXT INSPECTION DATE 4 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Garbage bag was used to cover fish. Corrective Action(s): Garbage bags have chemicals which may potentially contaminate foods. Ensure only food grade materials are used to contact food items to prevent potential contamination of foods. Garbage bag was removed at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -17C. -Sushi line coolers were at 4C. -Sushi under counter cooler were both at 4C. -Back storage area upright coolers were both at 4C. -Kitchen prep coolers were at 4C (top and bottom). -Kitchen under counter freezer unit was replaced and was at -17C. -Hot holding was greater than 60C. -Foods were cooked to greater than 74C. -Sushi rice had a pH of 4.0. -Facility replaced the high temperature dishwasher with a chemical dishwasher. Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface during the final rinse (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails and spray bottle were at 100ppm to 200ppm and properly labelled. -Sushi preparation surfaces sanitized after each order. -Mandolin slicers were found to be clean and sanitary. Mandolin slicers properly disassembled for cleaning and sanitizing after each use. -Ice machine was found to be clean and sanitary. Ice scoop stored in a sanitary manner. -Raw meats properly stored below and/or separately from ready-to-eat foods. -General sanitation satisfactory at the time of inspection. Minor cleaning of door seals and under the cook area prep cooler required. -Facility is serviced by a professional pest control operator. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until April 27, 2026 -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.