INSPECTION REPORT Health Protection JCHW-BWEUMK

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE December 18, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE 3 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine sanitizer on the final rinse. Sanitizer container needed to be changed. Corrective Action(s): Chemical dishwasher must be able to provide a final rinse of 50ppm chlorine on the dish surface to allow for proper sanitizing. Sanitizer pail was changed and tested at 50ppm. Equipment and utensils were properly washed and sanitized at the time of inspection. Facility has minimal dine-in service. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw crab was stored above ready-to-eat foods and tofu was stored uncovered. Corrective Action(s): Ensure all foods are covered and protected from potential contamination. Raw foods must be stored below ready-to-eat foods. Tofu was covered and crab was relocated at the time of inspection Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Sushi under counter coolers were at 4C (three units). -Sushi area chest freezer was at -18C and under counter freezers was at -13C. -Upright cooler in the sushi area was at 4C. -Kitchen upright cooler was at 4C. -Kitchen upright freezer was at -17C. -Tofu stored on ice was at 4C. -Hot holding of rice and miso soup was greater than 60C. *Cooked chicken made approximately 2.5 hours ago was at 13C. Cooked potentially hazardous foods have 6 hours to cool to 4C. Ensure container is not closed, to allow steam to escape, and to promote rapid cooling. -Sushi rice had a pH of 4.0. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were at 200ppm. -Sushi cutting board wiped down at least every 2 hours. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until March 29, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -Workplace COVID-19 safety plan completed and posted. -Facility is offering limited dine-in service. Seating capacity posted at the front entrance. -Tables arranged to provide 2 metres of physical distancing between customers. -Hand sanitizer available at the front entrance. -Background music was not louder than regular speaking volume. -Masks worn by all staff at the time of inspection. *Contact list is incomplete. First AND last name must be collected for at least one person in each party.