INSPECTION REPORT Health Protection ALUI-AQPSQC

PREMISES NAME Sushi King House		Tel: (778) 574-7123 Fax: (778) 574-7336
PREMISES ADDRESS 17617 56th Ave Surrey, BC V3S 1C6		INSPECTION DATE August 29, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Tony Trinh		NEXT INSPECTION DATE September 12, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut avocado, other sliced veggies stored in the inserts on top of prep cooler were all 10 deg C to 12 deg C. Corrective Action(s): Discard food items. Discussed with owner to not keep large amounts of food stored in these inserts. Only keep enough food in the inserts for 2 hours. If you wantt to keep food in these inserts for longer than 2 hours, then the temperature must be <4 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) 2 sticky fly traps observed over the food prep tables. Do not place fly traps here as the flies can drop into food or food surfaces below. 2) Ensure all foods in your coolers are covered Corrective Action(s): Operator moved sticky flly traps away from the food prep areas. Cover all foods with lids/plastic wrap in coolers. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 2 sticky fly traps in the back food prep room, one is filled with flies. Back door is closed with screen in place but there are some gaps. Corrective Action(s): Either cover all gaps or keep back door closed entirely. Correct by :Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in: -Main kitchen, underneath the equipment and on top of equipment -Back prep room area Corrective Action(s): Remove any items/boxes/utensils/containers that you do not use. Your back prep area needs to be de-cluttered, as this is also contributing to unsanitary conditions that are attracting flies and pests. Keep both your main kitchen and back prep area thoroughly cleaned and free of any food or liquid spills. Correct by: today Violation Score: 3

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

Comments

Handsink has liquid soap, paper towels, and hot/cold running water High temperature dishwasher achieved 72.3 deg C on rinse cycle at dish level Coolers and freezers are all achieving the proper temperatures: -Sashimi display cooler: 3 deg C -Prep cooler (bottom): 4 deg C -Upright glass door cooler: 3.9 deg C -Cooler in back prep area: 3.2 deg C -All freezers at -18 deg C or less -Hot held rice at 65 deg C -Bleach water in rag bucket at 100 ppm chlorine residual --> ensure that this is available at all times from opening to close for all of your cleaning towels -Fumehood is ok

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AQPSQC
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