INSPECTION REPORT Health Protection ALUI-ARCPTF

PREMISES NAME Nikko Sushi (Cloverdale)		Tel: (604) 576-0231 Fax: (604) 576-0231
PREMISES ADDRESS 5676 176th St Surrey, BC V3S 4C6		INSPECTION DATE September 19, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yong Sae Lim		NEXT INSPECTION DATE September 26, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 15

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Operator said that rice is being left out to cool at room temperature in the large rice pot. Corrective Action(s): This is not an acceptable method of cooling rice. It must be portioned out into smaller portions before being placed in the cooler, or cooled in an ice bath (mixture of ice and water). It must meet the following requirements: 60 deg C -->20 deg C (in 2 hours) 20 deg C --> 4 deg C (in 4 hours) Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris/oil/buildup in the following areas: 1) Ventilation hood panels (left side) 2) Underneath cooking equipment 3) Behind chest freezer (along the wall) 4) Handles of under counter dry storage unit 5) Overall kitchen sanitation poor Corrective Action(s): Clean the above areas thoroughly. Correct by: This week Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Dry storage racks have many items/boxes not requried for use in facility. Corrective Action(s): Organize this area thoroughly and remove and boxes and items not required for kitchen. Correct: This week Violation Score: 1

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

Comments

Handsink has liquid soap and paper towels and hot/cold running water Premises has a 2 compartment sink (beside a prep sink), previously approved this way. Bleach water in one of the compartments at 100 ppm chlorine residual 100ppm bleach available for use at 2 compartment sink for manual warewashing. Upright freezer at -20 degrees C. Sliding glass door cooler at 3 degrees C (by sushi prep area). Larger cooler with glass sliding doors : 1 deg C Small sushi prep cooler for raw fish at 2 deg C All other freezers at -18 deg C or less Miso soup: 70 deg C Chlorine sanitizer at 100 ppm chlorine residual No signs of pests at time of inspection **Ensure to correct your cooling process as well as improve the sanitation. Follow up inspection to be conducted**

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-ARCPTF
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment