INSPECTION REPORT Health Protection AHEN-B43U6J

PREMISES NAME Sushi California (Surrey)		Tel: (604) 839-5998 Fax:
PREMISES ADDRESS 10320 152A St Surrey, BC V3R 7P6		INSPECTION DATE August 28, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jun Won Lee		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 15

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Handsink in the staff washroom lacked liquid soap and paper towels. Owner/Operator mentioned that the delivery arrived today and restocked the handsink. 2) An empty soy sauce used container was placed inside the handsink near the sushi bar. Corrective Action(s): 1) Ensure all handwashing stations are adequately supplied with liquid soap, hot and cold running water, and paper towels. 2) Operator moved the empty soy sauce container out of the handsink to not obstruct it. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Build-up was observed on the floor in hard to reach areas (behind the first prep. cooler in the main kitchen, in the dry storage area, in the corner near the under-the-counter cooler of the sushi bar, and the area behind the cooking equipment in the prep. kitchen. 2) Faucets at the handsink had a bit of build-up over them. Corrective Action(s): 1) Clean the aforementioned areas to remove the build-up; Correct by September 11, 2018 and contact the area Environmental Health Officer of Fraser Health for a follow up inspection. 2) Clean and sanitize the faucets of the handsinks; Correct today. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A thermometer was inaccurate in the first prep. cooler as it was displaying a reading near 55 degrees F. The prep. cooler was below 40 degrees F based on the EHO's thermometer. Corrective Action(s): Replace the inaccurate thermometer with a thermometer that is accurate to within 1 degrees C; Correct within 2 weeks and contact the district EHO of Fraser Health for a follow up inspection. Violation Score: 1

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

Comments

Other handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler and other coolers were at or below 4 degrees C (40 degrees F). Walk-in-freezer and other freezers were at or below -18 degrees C (0 degrees F). Sushi rice pH was below 4.0 (required: below 4.2). Owner/Operator had timers in effect to use up the sushi rice within 2 hours. Non-acidified rice was still being cooked at the time of inspection. Dishwasher final rinse temperature was 77.8 degrees C (71 degrees C or hotter) at the plate. Dishwasher final rinse gauge was in good working order so that the Operator can monitor the final rinse temperature at the gauge is at least 180 degrees F for at least 10 seconds during the final rinse cycle. 100 ppm chlorine sanitizer was setup in the prep. kitchen, front service area, main kitchen, and sushi bar. An invoice from via Westside pest control ltd. was present. Last service date was August 2, 2018 and the next service is scheduled for August 30, 2018. NOTE: Owner/Operator has not renewed their FOODSAFE Level 1 certificate yet and confirmed that they took it before July 29, 2013 (on 2004-04-21). Ensure you complete the FOODSAFE Level 1 refresher course or the full FOODSAFE Level 1 course as your FOODSAFE Level 1 certificate will expire with the grace period ending August 31, 2018. Correct by August 31, 2018. This will be checked during the follow up inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B43U6J
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment