INSPECTION REPORT Health Protection JCHW-CERSLC

PREMISES NAME Sushi California (Surrey)		Tel: (604) 839-5998 Fax:
PREMISES ADDRESS 10320 152A St Surrey, BC V3R 7P6		INSPECTION DATE May 25, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jun Won Lee		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 = 22

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Frying pans were stored on the floor in the kitchen cook line. Corrective Action(s): Do not store pots and pans of the floor to prevent potential cross contamination. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual slicers were found to have food debris behind the blades. Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Recommend placing instructions on the proper disassembly and cleaning and sanitizing of equipment by the storage area. Slicers were cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A few scoops were found to be stored inside food containers/ice machine with the handle in direct contact with the food/ice. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were removed from the containers at the time of inspection. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in the storage areas. Facility is currently serviced by professional pest control services. Corrective Action(s): Ensure all areas affected with rodent droppings are cleaned and sanitized and monitor for continued pest activity. To prevent pest infestation seal potential entry points. store foods off the ground and inside pest proof containers and maintain facility in a clean and sanitary condition. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach pails were not labelled. Corrective Action(s): Ensure containers are properly labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. If labels are falling off in the dishwasher, containers may need to be relabelled nightly. Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Staff along the sushi line were observed to have dirty uniforms. Corrective Action(s): Ensure staff wear clean uniforms to prevent potential cross contamination. 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 -16C. -Sushi line cooler was at 4C. -Under counter coolers in sushi area were at 4C or less. -Kitchen prep coolers were at 4C (top and bottom). -Service area upright cooler was at 4C. -Glass door upright coolers were both at 4C. -Kitchen under counter freezer was at -17C. -Hot holding was greater than 60C (chicken and soup). -Sushi rice had a pH of 4.0 to 4.5. -Small amounts of food placed on the sushi line during the rush periods. -Facility is no longer cooking and cooling foods. Foods are made on the day of use. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails and spray bottle were at 200ppm. -Sushi cutting boards sanitized at least every 2 hours. -Ice machine was found to be clean and well maintained. -Raw meats properly stored separately and below ready-to-eat foods. -General sanitation satisfactory at the time of inspection. Additional cleaning required along the door seals in the kitchen prep cooler. -Cardboard placed along work areas changed daily. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until March 06, 2026. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.