INSPECTION REPORT Health Protection JCHW-D3ZTBA

PREMISES NAME Sushi Tengoku		Tel: (604) 584-9787 Fax:
PREMISES ADDRESS 10194 152nd St Surrey, BC V3R 6N7		INSPECTION DATE April 4, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jennifer Hwang, Jung Hoon Son		NEXT INSPECTION DATE 1 Month
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 = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer was available in the sushi prep area. Staff had to search for sanitizer spray bottle. Corrective Action(s): Bleach sanitizer at 100ppm to 200ppm must be present in each food prep area and readily available for use to allow staff to properly sanitize food contact surfaces. Bleach at 200ppm was placed by the sushi area at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: 2 dead rodents were found in the storage area under the stairs and rodent droppings were found throughout the facility. Facility is currently serviced by professional pest control operator on a monthly basis. Operator stated pest control has sealed potential entry points. Corrective Action(s): Continue to have facility serviced by professional pest control and implement control measures as required. Continue to monitor for pest activity. Ensure all area are inspected daily and cleaned and sanitized to prevent potential cross contamination. Facility may need to be closed if conditions worsen. Violation Score: 15

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -14C. -Sushi prep coolers (2) were at/or 4C (top and bottom). -Kitchen prep coolers (2) were at 4C (top and bottom). -Under counter cooler in back area was at 4C. -Upright cooler (glass door) in back area was at 4C. -Upright cooler in the cook line area was at 4C. -Kimchi cooler was at 2C/0C. -Cold soup cooler was less than 0C. -Service area cooler was at 4C. -Sushi area chest freezer was at -20C. -Chest freezer and upright freezer by the cook line were at -17C/-22C. -Chest freezer in the back kitchen was at -20C. -Chest freezer by the ice machine was at -18C. -Hot holding was greater than 60C. -Cooked chicken made thing morning was cooling on a metal pan in a single layer. -Sushi rice had a pH of 4.0. *Do not store spring rolls and shrimp at room temperature during quiet periods. Potentially hazardous foods cannot be stored above 4C for more than 2 hours. -High temperature dishwasher had a final rinse of 74C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Mandolin slicers were found to be clean and sanitary. Slicers are disassembled for cleaning and sanitizing after each use. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. Raw meats stored below and separately from ready-to-eat foods. -Ice machine was found to be clean and sanitary. Scoop stored in a sanitary manner. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -Operator FOODSAFE Level 1 equivalent valid until April 28, 2028. -Please contact the inspector if you have any questions or concerns. -Signature not required.