INSPECTION REPORT Health Protection AHEN-AV4VUB

PREMISES NAME Sushi California (Surrey)		Tel: (604) 839-5998 Fax:
PREMISES ADDRESS 10320 152A St Surrey, BC V3R 7P6		INSPECTION DATE January 17, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jun Won Lee		NEXT INSPECTION DATE January 18, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food was stored over 4 degrees C (measured internally between 4.6 degrees C to about 8 degrees C) in the upright cooler for less than 2 hours. Operator mentioned that they had checked this cooler prior to the lunch rush and it is was at or below 4 degrees C. Corrective Action(s): Operator moved the food to the walk-in-cooler which was at or below 4 degrees C. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice was measured at 55.6 degrees C internally inside the insulated storage container for less than 2 hours. Operator was not using a plugged in hot holding unit to maintain the temperature at or above 60 degrees C. Corrective Action(s): Hot potentially hazardous food (non-sushi rice) must be hot-held at or above 60 degrees C as per your food safety plan and as mandated by the Food Premises Regulation. . It was discussed that the Operator will begin a record sheet recording the date, time and temperature that non-sushi rice is placed into the insulated inserts upon cooking and will monitor the rice temperature at least every 2 hours. If the rice cannot be maintained at or above 60 degrees C, then you must use a hot-holding unit that will maintain its' internal temperature at or above 60 degrees C. This will be checked during each routine inspection. . Operator had staff reheat the rice that was below 60 degrees C internally to at least 74 degrees C before placing it into the insulated container again. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Saran wrapped fish was observed below the prep. coolers in the front sushi bar. *Repeat Violation*. Internal temperature of the fish was near -3 degrees C (4 degrees C or less). 2. Metal trays were observed stored on the floor in the sushi bar. Corrective Action(s): 1. Do not store any food products below the coolers as this area is a hard-to-reach area to clean and may contaminate the food. Operator removed the saran wrapped fish and transferred it into a different clean tray and stored it into a cooler. Acceptable thawing procedures include: thawing in the cooler at or below 4 degrees C, under cold running water, or under cold water that is changed at least every 1/2 hour. Do not thaw the fish at room temperature. 2. Trays were rewashed through the dishwasher. Do not store any food contact surfaces/equipment/utensils on the floor to protect it from contamination. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Upright cooler was noted above 4 degrees C. It was measured near 9 degrees C initially at the time of inspection and went up to 10.5 degrees C. Operator mentioned that it was at 3 degrees C prior to the lunch rush. 2. Hot and cold running water is not accessible at one of the three handsinks at the front sushi bar area. Two other handsinks are available for use for staff. Replacement tap is available on-site for the non-operational handsink and operator mentioned that it would be installed by tomorrow. Corrective Action(s): 1. Do not store any potentially hazardous food inside the upright cooler until it is maintained at or below 4 degrees C; Correct immediately. Adjust/re-service/repair the cooler to maintain an ambient temperature at or below 4 degrees C; Correct within 1 week. 2. Repair the handsink so that all three handsinks in the sushi bar are operational and are supplied with hot and cold running water. Correct by January 18, 2018. Violation Score: 9

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

Comments

Sushi Bar: -Two handsinks were supplied with hot and cold running water and paper towels. -One handsink will be repaired by tomorrow (refer to Code 308). -Sushi rice pH was above 4.2 at the time of inspection however Operator had timer in use to discard it after every 4 hours. -Sushi bar prep. coolers and top coolers were at or below 4 degrees C and were equipped with thermometers. -Two buckets of 100 ppm chlorine sanitizer were available with wiping cloths stored inside the sanitizer between use. Main Kitchen: Handsink was adequately supplied. Three preparation coolers and walk-in-cooler were at or below 4 degrees C. Upright freezer and walk-in-freezer were -18 degrees C or less. Upright cooler was above 4 degrees C (refer to Code 308). Front display cooler in the front servery area was at or below 4 degrees C. Dry storage area was organized. Chemicals were stored separately from dry food. The next pest control visit from Westcoast Pest Control is scheduled for January 18, 2018. Please provide district EHO a copy of tomorrow's pest control report once received this month. Dishwasher final rinse temperature was at least 71 degrees C at the plate. 100 ppm chlorine sanitizer was available inside the buckets with wiping cloths.