INSPECTION REPORT Health Protection TPAU-CZRT9W

PREMISES NAME Sushi Kinggeorge		Tel: (778) 395-8989 Fax:
PREMISES ADDRESS 102 - 10344 King George Blvd Surrey, BC V3T 2W5		INSPECTION DATE January 23, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) JuYoung Lee		NEXT INSPECTION DATE January 24, 2024
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Low temp mechanical dishwasher is used primarily for dishwashing. At the time of inspection, 0ppm chlorine residual recorded after multiple cycles. Staff changed the sanitizer bucket and ran it again but no chlorine residual recorded with new sanitizer bottle. Until the dishwasher is able to sanitize dishes adequately, 2 compartment dishwashing sink will be used for manual dishwashing. Drain plugs and sanitizer bottle onsite. For dine in services, operator has agreed to use take out containers. Adequate supply of take-out containers available onsite. - Dishwashing scrubs/sponges were observed at the prep sink and one of the handwash sink. Staff was advised not to wash any dishes at these sinks as no sanitizing step can be conducted and to take all dirty dishes to designated dishwashing area. Scrub/sponges were discarded at the time of inspection. Corrective Action(s): Please ensure that all food contact surfaces are properly cleaned and sanitized. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection, handwash sink in the back was filled with dishes and sink was not available for handwashing. Staff moved all the dishes from the sink at the time of inspection. Corrective Action(s): Please ensure that all handwash sink are available to staff for proper handwashing. Do not place any dishes or block the handwash sink. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): In the 2 door cooler, a container of raw meat was stored on upper shelf and cut veggies were stored on the bottom shelf. This could result in potential food contamination of veggies with meat juice. Staff moved the raw meat container to the bottom shelf and container with cut veggies on the upper compartment. Corrective Action(s): To prevent any risk of potential food contamination, please follow safe food handling and storage practices. Always store raw meat on the bottom shelves. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temp mechanical dishwasher was not able to dispense sanitizer solution during rinse cycle. 0ppm chlorine residual recored at each rinse cycle. Corrective Action(s): Please contact the technician and service the dishwasher IMMEDIATELY Violation Score: 3

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

Comments

Routine inspection conducted. Findings: - General sanitation of the facility was satisfactory. - Temperature of prep coolers and stand up coolers recorded at or below 4C except Temperature of one prep cooler was fluctuating between 5C to 7C. Staff stated that they were opening the cooler frequently due to lunch rush. Temperature will be verified again during follow up inspectionl. - Freezers recorded at or below -18C - Hot holding units recorded above 60C - Sushi rice was tested for pH and recorded ~4.0 - All handwash sink had adequate supply of hot and cold running water, liquid soap and single use paper towels. - 200ppm bleach solution recorded in sanitizing pails. - 2 compartment dishwashing sink available. - Food was stored at least 6 inches off the floor. - Operator has valid FOODSAFE Level 1 certificate (Exp August 2028) - No signs of pest activity observed. Note - Operating permit was hand-delivered to the operator at the time of inspection. As discussed, a follow up inspection will be conducted.