INSPECTION REPORT Health Protection ALUI-B9LULS

PREMISES NAME Sushi King House		Tel: (778) 574-7123 Fax: (778) 574-7336
PREMISES ADDRESS 17617 56th Ave Surrey, BC V3S 1C6		INSPECTION DATE February 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tony Trinh		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice scoop stored in plastic container with stagnant water. Corrective Action(s): Do not store utensils in stagnant water as bacteria can grow. If you wish to store utensils in water, they must be kept in the fridge. Operator removed scoop. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Faucet at two compartment sink by the cooking area (against the side wall) is leaking profusely (into the sink basin). Corrective Action(s): Repair sink immediately. Correct by; This week Violation Score: 3

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

Comments

Routine inspection conducted: Handsinks equipped with liquid soap, paper towels, hot/cold running water -Sashimi display cooler: 1.6 deg C -Prep cooler : 3.9 deg C, ensure not to fill inserts to the top. Foods in inserts probed to be at 3 deg C -Upright glass door cooler in kitchen: 4 deg C -Domestic cooler/freezer in adjacent storage room: cooler at 3.1 deg C and freezer at -12 deg C -Upright glass door cooler in adjacent storage room at 3.5 deg C -All other freezers at -18 deg C or less (several chest and upright freezers in the adjacent storage room) -Hot holding at 60 deg C or greater (miso soup is hot held in front area by the server station) -High temperature dishwasher achieved 71.6 deg C on rinse cycle (minimum 71 deg C) - As discussed, foods must be cooled rapidly. Ensure that you cool them in shallow containers and inside the cooler quickly. -Bleach water in spray bottle by handsink at 100 ppm chlorine residual -Fumehood okay -No signs of pests at time of inspection -FoodSafe certificate for operator expires in 2023 -Permit is posted in customer area with valid decal