INSPECTION REPORT Health Protection RLAM-B9QSQP

PREMISES NAME PSI Sushi & Roll		Tel: (604) 992-6569 Fax:
PREMISES ADDRESS 103 - 10245 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE February 25, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Park Sung Il		NEXT INSPECTION DATE February 26, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 5

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: Salmon sashimi product is not frozen for 7 days at -20C. The salmon on the receipt cannot be verified that it is frozen for 7 days at -20C. Corrective Action(s): Do not serve the salmon until it can be verified that it is frozen for parasite destruction or that it is under exemption. Date to be corrected: today Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Beef teriyaki bowls stored at room temperature measured at 20C. This is not acceptable as hot potentially hazardous food items must be discarded after 2 hours at room temp. Corrective Action(s): Move teriyaki bowl into cooler. Date to be corrected: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One bleach bottle measuring 0 ppm chlorine. 100 ppm chlorine solution is needed for the bleach bottle Corrective Action(s): Remake bleach solution with 5 ml bleach per 2.5L of water. Date to be corrected: today Violation Score: 1 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One handwash sink missing handsoap by the sushi bar. Please ensure all handsinks are adequate for all employees Corrective Action(s): Put soap by the second handsink at the sushi bar. Date to be corrected: immediately Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Sushi chefs and fry kitchen cook observed washing hands with only water. Proper handwashing procedures need to be followed at all times to prevent the spread of contamination to food. Corrective Action(s): Rewash hands with soap and remind staff to follow proper handwash procedures. Date to be corrected: immediately Violation Score: 1

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit cannot be found Corrective Action(s): Find permit and post it in a conspicuous location. Date to be corrected: today Violation Score: 5 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Nigiri rice machine lid is held together by duct tape. This is not suitable as it cannot be adequately cleaned and sanitized. Any person touching the tape will contaminate their hands as the surface is not cleanable. Corrective Action(s): Remove duct tape and fix lid. Date to be corrected: today Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Foodsafe certificate form 2008. This has expired and a new one will be needed. Corrective Action(s): Obtain a valid foodsafe certificate and ensure at least one employee has foodsafe level 1 at each shift. Date to be corrected: 3 months Violation Score: 5

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

Comments

-Routine inspection -Coolers measured 4C or less -Freezers measured -18C -Hot rice is held above 60C -Dishwasher measuring 100 ppm chlorine -Bleach buckets measured 100 ppm chlorine -Bleach bottles measured 100ppm except for 1 bottle.