INSPECTION REPORT Health Protection JCHW-CNGRRX

PREMISES NAME Sushi California (Surrey)		Tel: (604) 839-5998 Fax:
PREMISES ADDRESS 10320 152A St Surrey, BC V3R 7P6		INSPECTION DATE January 27, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jun Won Lee		NEXT INSPECTION DATE January 30, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cooking kitchen handwash station did not have liquid hand soap and single use paper towels were difficult to access. Corrective Action(s): Handwash stations must have hot and cold running water, liquid hand soap, and single use paper towels to allow staff to easily wash hands. Liquid hand soap was replaced at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Cooking kitchen staff observe washing single use gloves. Corrective Action(s): Single use gloves are intended for single use and must be changed when they become contaminated - single use gloves cannot be properly washed and sanitized. Review hand hygiene practices will all kitchen staff. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Bleach was too strong in the back kitchen - test strip bleached out. 2) Raw meat was stored above potential ready-to-eat foods. 3) Bagged food items were stored on the floor. 4) Ice scoop was found with handle in direct contact with the ice. Corrective Action(s): 1) Bleach must be maintained between 100ppm to 200ppm. Concentrations above 200ppm are not food grade any may be toxic for human health. Bleach was prepared at 200ppm at the time of inspection. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach to 1 litre of water. 2) Ensure raw meats are stored below or separately from ready-to-eat foods. Raw meat was relocated at the time of inspection. 3) Ensure foods are stored off the ground to prevent potential contamination and to facilitate proper cleaning. 4) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ice. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi line cooler was not working at the time of inspection. Corrective Action(s): Service cooler and ensure it can maintain 4C or less on a consistent basis. Technician will be on-site this weekend to repair the cooler. While the cooler is waiting to be serviced, staff are placing potentially hazardous foods on ice during the rush periods. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer containers were not labelled. Corrective Action(s): Ensure all containers are properly labelled to prevent accidental mixing and/or misuse of chemicals. Containers will need to be relabelled as needed, when they fade off or wear off. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -18C. -Sushi area under counter coolers were both at 4C. -Cooking kitchen prep coolers were at 4C (top and bottom). -Back area upright coolers were at 4C and 3C. -Front service area upright cooler was at 4C. -Cooking area under counter freezer was at -18C. -Hot holding of soup was greater than 60C. -Chicken cooked to greater than 74C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 79C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Sushi area handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer solution in the sushi area was at 200ppm. -Equipment was found to be clean and sanitary. Equipment properly disassembled for cleaning and sanitizing after each use. -Ice machine was found to be clean and sanitary. -General sanitation good at the time of inspection. Minor cleaning required by the front tea station. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until July 03, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.