INSPECTION REPORT Health Protection MBEK-B9SLU5

PREMISES NAME Sushi Castle		Tel: (604) 970-3866 Fax:
PREMISES ADDRESS G - 102 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE February 26, 2019	TIME SPENT 1.83 hours
OPERATOR (Person in Charge) Jaehoon Yang		NEXT INSPECTION DATE February 27, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher unable to reach and/or maintain a sanitizing temperature of 71 degrees C or more at the plate level. Corrective Action(s): A bleach water sanitizing solution was prepared in one of the ware washing sinks at 100 ppm chlorine. Ensure that once dishes are washed through the dishwasher, they are fully submerged in a 100 to 200 ppm chlorine solution as the final sanitizing step, then allowed to air dry. Only single service utensils are permited to be used for customers at this time. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back kitchen hand washing station was obstructed by a metal container at the time of inspection. Corrective Action(s): Above-noted container was removed. Ensure that no items are stored within the hand washing sinks as they are designated for hand washing only. Ensure that all hand washing sinks are easy to access (i.e. no items stored within or in front of sinks blocking access) and are properly stocked to facilitate proper hand washing. Ensure that all staff are aware of this requirement. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw beef stored above ready to eat items (sliced cucumber and mango) within 2-door upright cooler. Note: Mango and cucumber stored in closed containers at time of inspection, no leakage observed from bag of raw beef. 2. An open bag of rice was stored directly on the floor and under staff storage area for personal items. 3. A dust pan was stored directly on a container of ginger (lid was in place). Corrective Action(s): Items relocated in 2-door upright coolerso that raw animal products such as beef and chicken are not stored above any ready-to-eat items and to protect any ready-to-eat items from potential contamination. These food items will not be subject to further cooking to kill any potential pathogens. Bag of rice relocated. Ensure that once opened, the contents of bagged dry product are transferred to a food grade, pest proof container with a tight fitting lid. Ensure that all foods are stored off the ground. Dust pan removed. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher unable to reach a minimum sanitizing temperature of 71 degrees C at the utensil surface. Dishwasher temperature was measured for six cycles and temperature at the utensil surface ranged from 58 to 64 degrees C. Corrective Action(s): Ensure that dishwasher is capable of reaching and maintaining a sanitizing temperature of at least 71 degrees C at the utensil surface. Have dishwasher serviced as necessary to meet this requirement. Correction ORDER issued. Date to be corrected by: Today. Violation Score: 9

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

Comments

Routine inspection conducted: Coolers at 4 degrees C or less Freezers at -16 to -17 degrees C Hot holding equipment: Internal food temperatures measured at 60 degrees C or more. Hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels. Bleach water sanitizer available in labeled spray bottles at 100 ppm chlorine in front and back food preparation areas. Ice machine in clean condition. Scoop is stored safely. No signs of pest activity noted at time of inspection. Temperature records available on site are not consistently maintained. Ensure temperature records are maintained as per your food safety plan. Dishwasher temperatures should be checked daily and should meet the minimum requirements for wash and rinse cycle temperature and duration, as specified by the manufacturer. A minimum/maximum registering waterproof thermometer should be used to verify that a sanitizing temperature of 71 degrees C or more has been reached at the plate level. CORRECTION ORDER issued for violation code 308: High temperature dishwasher unable to reach and/or maintain a minimum sanitizing temperature of 71 degrees C at the utensil surface. Follow up to be conducted on February 27, 2019.