INSPECTION REPORT Health Protection ADIG-CU3U9X

PREMISES NAME Tomo Sushi		Tel: (604) 856-8998 Fax:
PREMISES ADDRESS 1 - 26391 Fraser Hwy Aldergrove, BC V4W 2Z1		INSPECTION DATE July 25, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Junjai Lee & Jiyoun Lee		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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sushi prep station does not have bleach sanitizer. Cutting boards are wiped down with sanitizer 1x per day. Corrective Action(s): Operators wiped down cutting boards during the inspection, thank you. Ensure cutting boards are cleaned and sanitized at least every 2-4hrs when in continuous use. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Bag of tempura flour stored on floor. 2. Seaweed for sushi stored on top of cardboard sitting on top of garbage can Corrective Action(s): Operator moved tempura flour to be on a pallet, thank you. Seaweed moved to be on top of shelf, thank you. 2. Long term solution for storage and food protection is needed - e.g. install more shelving or store container in a protected location. Date to be corrected by: Today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Various surfaces are not of cleanable, durable material. Use of duck tape on handles, drawers and shelving. Priority to line cooler handle for lid - daily use/frequent use. 2. Facet for produce washing and dishwashing is broken off. Water is continuously leaking. 3. Light upstairs is broken. Install a cover. Corrective Action(s): 1. Use durable material, not duck tape. Fix handles and high touch surfaces. 2. Repair or replace facet. Ensure facet handle is a cleanable surface. Date to be corrected by: 1 month Violation Score: 9

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

Comments

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap in a dispenser and paper towels. -Paper towels need to be in a dispenser to prevent contamination and for ease of use o Hand washing was observed during the inspection o Gloves were used appropriately o Operators had clean clothing for food preparation -Reminder to change after coming in from breaks Storage Temperatures o Cold holding Coolers are below 4C -Thawing observed in walk in cooler, covered and protected and in containers. o Cold holding Freezers are below -18C o Hot holding food items are at 60C Food Processing and Food Protection o Approved Food Source - Operator keeps receipts of food ingredients from an approved source; reviewed receipts from commercial suppliers for salmon, fish and shellfish. Records for fish are kept on site. Thank you. o Food Storage - Food is stored in covered containers. -Raw meats are stored on the lowest shelf -Reminder to keep up with organizing coolers to ensure seafood is stored below vegetables (seafood was covered). -Sushi rice pH tested to be between 4.0 and 4.5 (around 4.3) - acceptable to be stored at room temperature Maintenance and Sanitation o Dishwasher - Final rinse temperature is 71C at the plate surface (75.1C). o Storage of chemicals is separate and away from food o Pest control - there are no signs of pests at the time of inspection. Administration o Valid operating permit is posted in public view o Food safe certification: staff remember recently taking Food Safe Course. Ensure to keep records for staff on site.