INSPECTION REPORT Health Protection LKIM-BH6QDZ

PREMISES NAME Migoto Sushi/Guildford		Tel: Fax:
PREMISES ADDRESS 1017 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE October 21, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sukchul Park		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked meat placed into cooler units with tight fitting lids. Hot items in containers stacked on top of each other. CORRECTED DURING INSPECTION - lids opened slightly and items spaced out to allow for hot air to be circulated . Corrective Action(s): Ensure when cooling lids are opened slightly and items are not stacked to allow for cold air circulation . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer solution in spray bottle at 0ppm Chlorine. Sanitizer solution in main bucket at 0ppm Chlorine. CORRECTED DURING INSPECTION - bleach added to water solution. Two compartment sink filled with soap AND water - soap and water are not an effective way to wash and sanitize. Corrective Action(s): Ensure sanitizer solution is not premade too far in advance. Chlorine will evaporate and solution will no longer be capable of sanitizing surfaces. Soap and bleach must be separated to achieve proper sanitizing of dishes and utensils. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs stored above ready to eat food items. Scoops stored inside dry storage containers. . Corrective Action(s): Ensure raw eggs are stored on lower shelves Scoops are not to be stored inside dry storage containers storing food items. . Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Follow-Up inspection # LKIM-AYCMYD of May-01-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Cutting boards once again found on floor. CORRECTED DURING INSPECTION - Items moved to sink for sanitizing Relocate cutting boards to area off floor. . Correction:

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 Degrees Celsius at the dish - Three functional sink plugs available for use observed - Receipts available for inspection - Sushi rice at pH 4.2 or less - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Knives in knife rack in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.