INSPECTION REPORT Health Protection JCHW-AC9QPW

PREMISES NAME Sushi Line Japanese Restaurant		Tel: (604) 592-0055 Fax:
PREMISES ADDRESS 104 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE July 27, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ok Hee Kim		NEXT INSPECTION DATE August 09, 2016
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 8 pieces of chicken cooked the previous night were probed at 17C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. This can be accomplished by cooling foods in shallow trays in single layers. Chicken was discarded at the time of inspection. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tempura was at 11C in the front glass door cooler unit. Operator stated the tempura was from the freezer. Corrective Action(s): Cold potentially hazardous foods are to be stored at 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Tempura was discarded at the time of inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Miso soup made an hour ago was unplugged and stored at 47C. Corrective Action(s): Hot potentially hazardous foods must be stored at 60C or greater to prevent the growth of pathogens and or the formation of toxins. Miso soup was reheated to 74C for 15 seconds and held at greater than 60C. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were found stored in the rice. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent the handle from contaminating the rice. Scoop was hung on the container using the handle at the time of inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Floor and shelves were lined in cardboard. Corrective Action(s): All surfaces in a facility must be smooth, non-absorbent, and easily cleanable - cardboard must be removed from the facility. Correction date: Today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glass door cooler containing mostly beverages and some potentially hazardous foods was at 9C. Corrective Action(s): Service or adjust cooler unit and ensure it can maintain 4C or less at all times. Potentially hazardous foods were relocated to functioning cooler units. Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Upright cooler in sushi area was at 4C. -Bar cooler was at 4C. -Chest freezer in the kitchen was at -20C; Dry storage area chest freezer was at -16C. -Hot holding of rice was greater than 60C. -Sushi rice had a pH between 4.0 to 4.5. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface on consecutive cycles (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail was tested at 200ppm - pail is changed 3 times a day. Ensure container is properly labelled. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Foods generally stored off the floor and covered. *Operator FoodSafe level 1 issued January 28, 2004. FoodSafe Level 1 certificates which do not have expiry dates expire July 29, 2018. -Please contact the inspector if you have any questions or concerns.