INSPECTION REPORT Health Protection TCHN-CHCTZE

PREMISES NAME Sushi Line Japanese Restaurant		Tel: (604) 592-0055 Fax:
PREMISES ADDRESS 104 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE August 16, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ok Hee Kim		NEXT INSPECTION DATE August 18, 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 = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: *REPEAT* High temperature mechanical dishwasher measured 67.5°C at time of inspection. Corrective Action(s): Discontinue use of mechanical dishwasher until unit can reach temperatures of 71°C or above. Use manual dishwashing method to clean and sanitize all equipment in kitchen as equipment may not have been sanitized. If sink is needed for use as a prep saink, sink must be washed, rinsed and sanitized before using to prepare food. Monitor and ensure dishwasher can maintain temperatures of 71°C or above Correct by: Aug 18, 2022 Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High tmperature dishwasher not in working condition at time of inspection Corrective Action(s): See infraction 201. If unit cannot reach temperatures of 71°C or above, contact technician to have unit serviced. Correct by: Dec 2022 Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: rice cooker: 66.8°C crock pot: 78.6°C undercounter cooler: 4.2°C upright cooler: 4.0°C chest freezer: -17.2°C sushi rice: acidified sushi cooler: 2.9°C 2 door cooler (front end): 3.2°C chest freezer (dry storage): -19.0°C Sanitation: handwash station equipped with hot/cold running water, liquid soap and paper towels bleach sanitizer measured 200ppm overall sanitation of facility adequate washroom handwash station equipped with hot/cold running water, liquid soap and paper towels Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection