INSPECTION REPORT Health Protection JCHW-C4QRWP

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE July 8, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE 4 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer pail in the sushi area had no detectable chlorine concentration. Corrective Action(s): Chlorine at 100ppm to 200ppm is required to properly sanitize food contact surfaces. Bleach at 200ppm was prepared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two containers of tempura was double stacked on top of without proper protection. Corrective Action(s): Ensure foods are stored in a sanitary manner to prevent potential contamination of foods. If foods are double stacked, containers should be separated using food grade materials. Containers of tempura were covered in plastic wrap at the time of inspection. Violation Score: 3

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

Comments

-Sushi line cooler was at 4C. -Sushi under counter coolers (three) were at 4C. -Upright cooler was at 4C. -Kitchen under counter cooler was at 4C. -Foods stored on ice were at 4C. -Sushi upright cooler was at 5C. -Upright freezer was at -18C. -Chest freezer was at -24C. -Hot holding was greater than 60C. Soup was cooked to greater than 74C prior to hot holding. -Cooked foods rapidly cooled and were at 4C. Chicken was cut into small portions for cooling. -Sushi rice had a pH of 4.0. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Kitchen bleach sanitizer pail was at 200ppm. -Spiralizer was soaking for washing and sanitizing at the time of inspection. -Ice machine was clean and sanitary. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until April 6, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.