INSPECTION REPORT Health Protection ADIG-CMWVKW

PREMISES NAME Tomo Sushi		Tel: (604) 856-8998 Fax:
PREMISES ADDRESS 1 - 26391 Fraser Hwy Aldergrove, BC V4W 2Z1		INSPECTION DATE January 9, 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 = 24

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Four cooks went back to work after taking break without washing hands. All four cooks put on gloves without washing hands. One of the four washed hands after handling phone and after being reminded. Corrective Action(s): Wash hands after returning to work from breaks, washroom breaks, smoking, and as frequently as possible. Wearing gloves is not a substitute for hand washing. Wash hands before and after removing or putting on gloves. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Operator does not sanitize cutting boards during the day. Cutting boards used thoroughout the day for making sushi. cloths are available for wiping down boards. Bleach sanitizer >100ppm is available in a bucket. Cloths are dipped in bucket occasionally but not left in sanitizer. No set time for cleaning and sanitizing boards thorought the day. Corrective Action(s): Leave cloths inside sanitizing solution for wiping down as needed or use a spray bottle and cloth to wipe down cutting boards at least 2-4 hrs (e.g. between lunch and supper rush). Date to be completed by: Immediately. Violation Score: 9

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

Comments

Hand wash stations have liquid soap. Paper towels are recommended to be placed in dispenser to reduce contamination. Operators all use gloves for handling food. Hot holding rice and soup >60C. Coolers <4C. Freezers <-18C. Rice machine used for sushi prep. Rice machine rice tested pH 4.5. Please follow directions and schedule for cleaning this machine as per manufacturer's specifications. Prep stations appear to be clean and free of food debris. Dishwasher temperature 75C final rinse. Thawing for fish is in cooler. All items are covered in coolers and protected, thank you. No signs of pests at the time of inspection inside the facility. Some droppings outside the back - recommend traps around the building. Operator have Food Safe Level 1 Certification (Renew date March 2024).