Fraser Health Authority



INSPECTION REPORT
Health Protection
TCHN-CP4SJE
PREMISES NAME
Sushi Line Japanese Restaurant		Tel: (604) 592-0055
Fax:
PREMISES ADDRESS
104 - 7380 King George Blvd
Surrey, BC V3W 5A5		INSPECTION DATE
February 16, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Ok Hee Kim		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: *REPEAT* (Since Aug 2022) High temperature dishwasher not in working condition at time of inspection.
Operator does not expect to have unit repaired. Currently using hand ware-washing method.
Corrective Action(s): Recommended to switch to take-out utensils/plates for customers. If wanting to switch away from dishwasher, please look into alternatives (e.g. 3 compartment sink).
Correct by: August 2023
Violation Score: 3

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

Routine inspection conducted

Temperatures:
Rice cooker: 68.5°C
Hot holding pot (Bravatti): 74.8°C
Undercounter mini-fridge: 3.8°C
Upright cooler: 3.8°C
Chest freezer (Kitchen): -16.2°C
Sushi rice: 36.8°C; acidified as per manufacturer's instructions
Sushi cooler: 3.8°C

2 door cooler (front end): 2.8°C
Chest freezer (dry storage): -18.6°C

Sanitation:
Handwash station equipped with hot/cold running water, liquid soap and paper towels
Bleach sanitizer measured 200ppm
Overall sanitation of facility adequate
Washroom handwash station equipped with hot/cold running water, liquid soap and paper towels
2 compartment sink + mechanical dishwasher on site
Currently using 3 compartment sink hand ware-washing method

Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was well-organized.
Chemicals and cleaners were stored separate from food preparation areas.

General:
No pest activity observed at time of inspection
Valid FOODSAFE certiifcate on display (exp July 7, 2023)
Valid permit decal on display