INSPECTION REPORT Health Protection JCHW-CZJU8K

PREMISES NAME Sushi California (Surrey)		Tel: (604) 839-5998 Fax:
PREMISES ADDRESS 10320 152A St Surrey, BC V3R 7P6		INSPECTION DATE January 16, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jun Won Lee		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

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom did not have single use paper towels. Corrective Action(s): Ensure handwash stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Bags of salt were stored on a piece of cardboard on the ground. Corrective Action(s): Ensure foods are stored off the ground and protected from potential contamination. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach pails were not properly labelled/labels were falling off Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Check containers on a regular basis and relabel as needed. Violation Score: 3

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 -15C. -Sushi display coolers were at 4C. -Prep coolers in the cooking area were at 4C (top and bottom). -Under counter coolers in the sushi area were both at 4C. -Upright coolers in the back area were at 3C/4C. -Upright cooler in the serving area was at 4C. -Under counter freezer in the cook area was at -20C. -Hot holding of chicken was greater than 60C. Soup was boiled to greater than 74C prior to hot holding. -Foods cooked to greater than 74C. -Sushi rice had a pH of 4.0. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface during the final rinse (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplies with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were at 100ppm. -Mandolin slicer was being washed and sanitized at the time of inspection. Slicer was properly disassembled for cleaning and sanitizing. -Ice machine was found to be clean and sanitary. Ice scoop stored in a sanitary manner. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. Scoops stored in a sanitary manner. Raw meats stored below and separately from ready-to-eat foods. -General sanitation satisfactory at the time of inspection. Few areas which need more attention were discussed with the Manager. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until April 27, 2026 -Please contact the inspector if you have any questions or concerns. -Signature not required.