INSPECTION REPORT Health Protection AJON-CH4R4F

PREMISES NAME Sushi Street		Tel: (604) 496-4813 Fax:
PREMISES ADDRESS 170 - 13660 George Jct Surrey, BC V3T 0R1		INSPECTION DATE August 8, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Young Eun Seo		NEXT INSPECTION DATE August 22, 2022
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: High (≥30) Total Score = 47

Critical Hazards: Total Number: 4

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Baffles of ventilation canopy have heavy accumulation of grease and debris. Corrective Action(s): Clean baffles of ventilation canopy. Ensure these are cleaned on a regular basis to prevent build up or a fire hazard. To be corrected by August 9, 2022. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Concentration of chlorine (bleach) sanitizer in one spray bottle at the front = 10 ppm. 2. Concentration of chlorine (bleach) sanitizer in spray bottle in the kitchen = greater than 200 ppm where the test strip completely bleached out. 3. Kitchen staff observed to rinse a wiping cloth under the tap in the sink and then wipe down prep counters without using a sanitizer before proceeding to the next task on the counter. 4. Sponges found at prep sink, hand sink beside cookline and front hand sink. Dish soap also found at the prep sink. Corrective Action(s): 1&2. Re-make the bleach sanitizer in both spray bottles. Ensure to prepare a concentration of 100-200 ppm chlorine (bleach) sanitizer. This can be made by using 1/2 teaspoon bleach per litre of water. 3. Sanitize all food contact surfaces using a proper concentration of chlorine (bleach) sanitizer. Just using water and a dirty cloth will not kill or significantly reduce the amount of bacteria on the food contact surface. Educate staff on the proper use of sanitizer. 4. Remove sponges from the prep sink and hand sinks immediately. These sinks are not meant for dishwashing. The prep sink is designated for preparation of foods and the hand sinks are designated for hand washing only. All dishwashing must be done using the approved dishwashing method (i.e. in the dishwasher or in the 2-compartment sink for dishes that cannot fit in the dishwasher). Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Hand sink upon entry to kitchen (beside sushi prep cooler) completely obstructed with a wired shelf. 2. Hand sink beside cookline obstructed with oil and pots on the floor. Corrective Action(s): Immediately clear path to both hand sinks. Hand washing stations must be fully equipped with liquid soap, paper towels and hot/cold running water AND easily accessible at ALL times. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: No staff observed to wash hands during the entire inspection. Staff were observed to change tasks regularly, but no proper hand washing was observed. Corrective Action(s): Educate all staff on the importance of frequent and proper hand washing. Post signage on top of each hand sink reminding staff on how to wash their hands properly. Violation Score: 5

Non-Critical Hazards: Total Number: 3

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: 1. Coca-Cola bar cooler added in the kitchen without health approval. 2. Small chest freezer added in the back storage area without health approval. Corrective Action(s): Submit an updated floor plan to the Health Department with the addition of the cooler and freezer. To be corrected by August 15, 2022. Ensure to contact the Health Inspector BEFORE making any changes or additions to the kitchen or floor plan for approval. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: All rice bags in back area (in front of back door) stored directly on the floor. Corrective Action(s): Place all rice bags on a pallet or shelf that is at least 6 inches (15 cm) off the floor. Ensure foods are not stored directly on the floor. All foods must be stored at least 6 inches (15 cm) off the floor. To be corrected today. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Container lids stored in a cardboard box on rack above dishwasher. Corrective Action(s): Do not store equipment/utensils/food contact surfaces in cardboard as it is not food grade. To be corrected today. Violation Score: 3

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

Comments

Routine Inspection: Front: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. Temperature of display cooler = 4 degrees Celsius. Temperature of miso soup = above 60 degrees Celsius. Concentration of chlorine (bleach) sanitizer in one spray bottle = 200 ppm. Kitchen: All temperatures met health requirements: - Coolers (sushi prep, small prep, stand-up, Coca-Cola bar) maintained at or below 4 degrees Celsius. - Freezers (3 chests) maintained at or below -18 degrees Celsius. - Hot holding for rice and onion soup maintained above 60 degrees Celsius. High temperature dishwasher sanitizing with 75.3 degrees Celsius at the dish level after final rinse cycle. 2-compartment sink and prep sink equipped with hot/cold running water. Drain plugs available. Overall: All cold holding units equipped with thermometers. Premises well lit. No signs of pest activity at the time of inspection. In addition to the violations above, the following requires your attention: - Have all staff, especially the staff working in the kitchen, take FOODSAFE Level 1. Email copy of registration to Health Inspector by August 31, 2022. - Ensure to post the Fraser Health Permit to Operate once you receive it in the mail. Operator signature not required due to the COVID-19 Pandemic.