INSPECTION REPORT Health Protection AJON-CLGTSY

PREMISES NAME Sushi Street		Tel: (604) 496-4813 Fax:
PREMISES ADDRESS 170 - 13660 George Jct Surrey, BC V3T 0R1		INSPECTION DATE November 24, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Young Eun Seo		NEXT INSPECTION DATE December 02, 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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Baffles of ventilation canopy have accumulation of grease. Corrective Action(s): Clean baffles of ventilation canopy. Ensure to clean the baffles on a weekly basis to prevent a fire hazard and for the ventilation to work properly. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. It was observed that one staff member rinsed a wiping cloth under the prep sink tap and proceeded to wipe the sushi prep counter without using sanitizer. THIS IS A REPEATED VIOLATION. 2. Sponge, dish soap, and containers to be washed found in the prep sink. THIS IS A REPEATED VIOLATION. Corrective Action(s): 1. Immediately sanitize the sushi prep counter using the approved sanitizer to significantly reduce or kill the bacteria on the food contact surface. 2. Remove sponge and dish soap from the prep sink. Transfer all containers to be washed to the dishwashing area as the prep sink is not a dishwashing sink. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand sink upon kitchen entry (beside sushi prep cooler) observed to be blocked with a tray of knives. This hand sink being blocked is REPEATED VIOLATION. Corrective Action(s): Remove tray of knives from hand sink. Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water, and accessible at ALL times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit to Operate not posted. Corrective Action(s): Post Permit to Operate obtained from Fraser Health in an area that is easily visible to public. Violation Score: 1

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

Comments

Routine Inspection: Front Area: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. Temperature of display cooler maintained at 4 degrees Celsius. Temperature of miso soup maintained above 60 degrees Celsius. Concentration of chlorine (bleach) sanitizer in spray bottle = 200 ppm. Kitchen: Hand washing station beside cookline fully equipped with liquid soap, paper towels and hot/cold running water. 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 below -18 degrees Celsius. - Hot holding (rice and soup) maintained above 60 degrees Celsius. Thermometers available in all coolers. 2-compartment sink and prep sink equipped with hot/cold running water. High temperature dishwasher sanitizing with 77.9 degrees Celsius at the dish level after final rinse cycle. Concentration of chlorine (bleach) sanitizer in two spray bottles = 200 ppm. Back storage area organized. Food stored off the floor and protected from contamination. Overall: Premises well lit. No signs of pest activity at the time of inspection. In addition to the violations above, the following requires your attention: - It was observed that one staff member washed their hands in the prep sink, using the dish soap available at the prep sink, when re-entering the kitchen. The prep sink is not meant for hand washing. Staff must use the designated hand washing stations to properly and frequently wash their hands using liquid soap, paper towels and hot/cold running water. - As described in the corrective actions above under violation code 302, remove the dish soap from the prep sink as this is not a dishwashing or hand washing sink. - Educate staff on proper hand washing methods in the designated hand washing stations. Remind staff to wash their hands frequently, including when they re-enter the kitchen after having their lunch. - Educate staff to use proper sanitizer after cleaning food contact surfaces. Repeated violations may lead to further progressive enforcement, which may include a Correction Order, Closure Order, Violation Ticket, or Compliance Review Meeting. Operator signature not required due to the COVID-19 Pandemic.