INSPECTION REPORT Health Protection TGIL-CT2RY8

PREMISES NAME Sushi Street		Tel: (604) 496-4813 Fax:
PREMISES ADDRESS 170 - 13660 George Jct Surrey, BC V3T 0R1		INSPECTION DATE June 22, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Young Eun Seo		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Concentration of bleach in spray bottle recorded above 400ppm. Sanitizing food contact surfaces with high concentration of bleach may result in potential chemical contamination of food. Operator made a fresh bleach solution and concentration recorded at 200ppm. Corrective Action(s): Use an approved food grade sanitizer with acceptable concentration to sanitize the food contact surfaces to prevent potential chemical contamination of food. To prepare 100-200ppm bleach solution, add 1 teaspoon of bleach in 1Litre of water. Violation Score: 3

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

Comments

Routine inspection conducted. Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Temperature of all coolers recorded at or below 4C - Temperature of chest freezers recorded below -18C - Hot holding units with cooked rice and miso soup recorded above 60C - Sushi rice were stored at room temperature and recorded at 46C. pH tested and recorded below 4. Storage: - All food items were stored at least 6" off the floor. - All food products were found either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station were adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Prep sink was maintained in good sanitary condition. - Sanitizer spray bottle available and the concentration of bleach noted at 200ppm. See violation above - High temp mechanical dishwasher in use. Temperature of 77C recorded on dish surface during rinse cycle. - Ventilation canopy did not have any thick grease build up. - Utensils and tongs were found in sanitary condition. - No visible signs of pest activity observed at the time of inspection. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate (May 26, 2028). Please contact your district EHO prior to making any service change and/or renovation.