INSPECTION REPORT Health Protection ALUI-B8QTPH

PREMISES NAME Nikko Sushi (Cloverdale)		Tel: (604) 576-0231 Fax: (604) 576-0231
PREMISES ADDRESS 5676 176th St Surrey, BC V3S 4C6		INSPECTION DATE January 24, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yong Sae Lim		NEXT INSPECTION DATE January 25, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items in sliding glass door cooler were 8 - 9 deg C. The following PHFs were above 4 deg C: -Sliced carrots/raddish/vegetables -Cooked beef -Raw Fish -Imitation Crab -Bean sprouts Corrective Action(s): Move all foods into a working cooler. Do not store any PHFs in this cooler until it is repaired to maintain internal temp of 4 deg C or less. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some minor cleaning required underneath the cooking unit as there is a buildup of debris and grease. Corrective Action(s): Ensure to thoroughly clean underneath your cooking units and remove any grease/debris. Correct by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sliding glass door cooler was at 8 -10 deg C in various spots throughotu cooler. Corrective Action(s): Get cooler adjusted/repaired such that it maintains a temperature of 4 deg C or less at all times. Correct by: Today Violation Score: 3

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

Comments

Routine inspection conducted: Handsink has liquid soap and paper towels and hot/cold running water. Premises has a 2 compartment sink beside a prep sink (previously approved). Bleach water in one of the 2 compartments at 100 ppm chlorine residual. Upright freezer at -18.4 degrees C. Chest freezer beside upright freezer: -19.1 deg C New chest freezer beside the stove: -20.3 deg C Sliding table top glass door cooler (by sushi prep area): cooler is designed such that top rack of this cooler is always warmer, from 6 - 8 deg C. No potentially hazardous food items are stored on the top rack (only bottles of hot sauce and containers of water were stored there at time of inspection). All racks underneath the top rack were at 4 deg C or less. Small sushi prep cooler for raw fish at 2.9 deg C. Keep cooler doors closed when not in use. Miso soup in slow cooker crock pot at: 61.3 deg C No signs of pests at time of inspection Permit is posted in cashier area with valid decal Operator has vaild FoodSafe certificate