Fraser Health Authority



INSPECTION REPORT
Health Protection
ALUI-AYLRJ8
PREMISES NAME
Nikko Sushi (Cloverdale)		Tel: (604) 576-0231
Fax: (604) 576-0231
PREMISES ADDRESS
5676 176th St
Surrey, BC V3S 4C6		INSPECTION DATE
May 9, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Yong Sae Lim		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 5
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Surface sanitizer spray had 0 ppm chlorine residual at time of inspection.
Corrective Action(s): Operator refilled bottle with sanitizer solution which tested at 100 ppm chlorine residual. Ensure to always have your chlorine sanitizer available and refilled.

Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Handsink has liquid soap and paper towels and hot/cold running water
Premises has a 2 compartment sink (beside a prep sink), previously approved this way. Bleach water in one of the 2 compartments at 100 ppm chlorine residual
Upright freezer at -20 degrees C.
Chest freezer beside upright freezer: -17 deg C
New chest freezer beside the stove: -20 deg C
Sliding glass door cooler at 3 degrees C (by sushi prep area). Note that the top rack of this cooler is warmer and is at 5-7 deg C. No potentially hazardous food items are stored on the top rack (only whole avocados are being kept on the top rack). The middle and bottom racks are <4 deg C
Larger cooler with glass sliding doors : 2.5 deg C
Small sushi prep cooler for raw fish at 3 deg C. Keep cooler doors closed when not in use.
Miso soup in slow cooker crock pot at: 68 deg C
General sanitation satisfactory; ensure to organize and clean the undercounter dry storage compartment (across the stove area) as well as clean underneath the fryer on a consistent basis.
No signs of pests at time of inspection

Note: Operator's FoodSafe certificate will expire this year on July 29, 2018. In order to renew, go to FoodSafe.ca and take the online level 1 refresher course.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ALUI-AYLRJ8
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments: soy sauce, canola oil
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment