INSPECTION REPORT Health Protection KLAI-D2VT44

PREMISES NAME Village Sushi		Tel: (604) 575-9003 Fax:
PREMISES ADDRESS 312 - 18690 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE February 28, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ji Hye Kwon		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cleaned cutting boards were stored on a shelf noted with approximately 10 mouse droppings. Corrective Action(s): Remove all cutting boards and any other food contact utensils from this shelf and rewash and sanitize these item (staff started this procedure during the inspection). Clean and sanitize the shelf noted with mouse droppings. As per operator, a pest control company comes in monthly for inspection and to set-up traps. No activities were noted as per operator from the last report. Please notify the pest control company of where activities were noted. Ensure to check this area often and if mouse droppings keep appearing in this area, consider storing your cleaned food contact items in a pest proof containers or elsewhere. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle for the back of house area was noted with > 200 PPM chlorine residual (test paper bleached out). Corrective Action(s): Staff diluted the spray bottle. 200 PPM chlorine residual was detected after the dilution. As per operator, they still have chlorine test strips available. Please use it to ensure the correct concentration (100 - 200 PPM chlorine residual) is available prior to using. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust buildup noted by the ceiling vent above the 2-compartment sink area. Corrective Action(s): Clean the noted dust to avoid any from potentially contaminating food during preparation. Date to be corrected by: March 1, 2024 Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including washrooms, were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at 18.0C or below. Food were stored protected and in the proper storage hierarchy. A small amount of cold potentially hazardous food (bean sprout, shredded lettuce and cooked chicken) were noted stored at room temperature (average temperature was about 11.0C) - as per food handler, these food are brought out for the lunch rush at around 11:30 AM and would be returned to the coolers until after the lunch rush (approx. 1:30 PM) - acceptable as long as the food is returned back into the refrigeration units within 2 hours. Rice and miso soup were being hot held at over 60.0C. Rice paddle was stored in an ice water bath. Excellent improvement noted on the cleanliness of the fume hood and cookline. Interior of the ice machine also noted in a sanitary condition. One of the spray bottles (front of house) was noted with 200 PPM chlorine residual. Sushi rice was detected with a pH of 4.0. High temperature dish machine was able to reach 72.5C at the plate level during the rinse cycle. Operator has a valid FOODSAFE level 1 certificate (expires in 2028).