INSPECTION REPORT Health Protection 250186

PREMISES NAME Migoto Sushi/Guildford		Tel: (604) 588-5678 Fax:
PREMISES ADDRESS 1017 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE September 1, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sukchul Park		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored/displayed above 4C. Observation: Meat and fish kept in preparation cooler by the sushi counter was at 18C. The vegetables had just been replaced. Correction: Operator discarded all the meat, dairy and eggs products stored inside the cooler that was measured to be above 4C. Ensure potentially hazardous food is stored at 4C or less or 60C or more. Rationale: Potentially hazardous food kept in the danger zone (between 4C and 60C) for more than 2 hours is prone to accumulation of toxins and pathogens that can cause foodborne illness. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Adequate handwashing stations not available for employees. Observation: Handsink by the freezer was blocked off with a plastic container in the sink and the washroom handsink did not have proper towels. Correction: Operator cleared the sink and re-stocked the paper towels at the time of inspection. Ensure handsinks are always accessible and equipped. Rationale: Adequately equipped and accessible handsinks encourage hand washing which protects food from contamination. Corrective Action(s):

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food not protected from contamination. Observation 1): Raw eggs were stored above fruits inside the double door cooler. Correction: Operator moved the eggs to the bottom shelf. Ensure raw eggs and meats are always stored on the bottom shelves below ready-to-eat foods. Rationale: Raw eggs are potentially contaminated and can drip into ready-to-eat foods below. This can lead to a foodborne illness. Observation 2): Scoops are stored inside dry ingredient bins. Correction: Operator removed the scoops/bowls at the time of inspection. Ensure scoops are kept outside of bins in clean containers or positioned such that the handles do not contact the food. Rationale: Handles of scoops are potentially contaminated surfaces that can cross contaminate food and cause a foodborne illness. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Equipment/utensils/food contact surfaces not in good working order. Observation: the preparation cooler in the sushi preparation area (by the wall) had an ambient temperature of 8C. Correction: Have the cooler serviced. Do not store potentially hazardous foods in the cooler until it can maintain 4C. Rationale: Improperly working coolers cannot hold food at safe temperatures to prevent contamination. Date to be corrected by: Sept 11, 2020 Corrective Action(s): Violation Score:

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

Comments

Comments Routine inspection conducted. Temperatures Chest freezer #1: -20C Chest freezer #2: -27C Stand-up freezer: -19C Double door cooler: 3C Preparation cooler (sushi): top: 1C bottom: -1C See violation above tor the second preparation cooler. All units had accurate thermometers. Rice hot holding (2): >60C Sanitation Front handsink adequately equipped with hot/cold running water, liquid soap and disposable paper towels. Sanitizer bucket and spray bottle had 200ppm chlorine residual. High temperature dishwasher achieved 71C at the dish surface after the final rinse cycle. Vegetable cutter in good sanitary condition. Clean vs dirty separation good at dish washing area. Cooler handles and seals in satisfactory condition. Knives in knife racks were clean (2 racks) Washrooms in good sanitary condition. Storage Food is stored at least 6" off the floor. Stainless steel racks are used for dry storage. Items are covered and labelled, if moved out of original packaging. Chemicals stored under sink area. Pest control No signs of pest activity noted. Facility is monitored by a professional pest control company on a weekly basis. Reports go to the mall management. Administration Operator is FoodSafe level 1 certified. Valid until November 19, 2023. Permit is posted. COVID Safety Staff is required to wear masks. No condiments are available for customers for self-serve. High touch areas are disinfected.