INSPECTION REPORT Health Protection NTSD-CBPPAV

PREMISES NAME Sushi King House		Tel: (778) 574-7123 Fax: (778) 574-7336
PREMISES ADDRESS 17617 56th Ave Surrey, BC V3S 1C6		INSPECTION DATE February 15, 2022	TIME SPENT 2.15 hours
OPERATOR (Person in Charge) Tony Trinh		NEXT INSPECTION DATE February 23, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Significant amount of mice droppings found through out the food premise. Corrective Action(s): The entire kitchen requires cleaning to remove all mice droppings. Sticky and smash traps placed around the premise. Pest Control service must be in place. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation found to be poor at the time of inspection. Accumulation of grease, food debris, dust in the premise/equipment/utensils; as well as rodent droppings. Corrective Action(s): General sanitation required improvement. Deep cleaning required: under all equipment, around dishwasher, doors/sides of all equipment/inside of it, in hard to reach areas such as corners, some walls, storage shelves, and floor. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Broken utensils and knives repaired by a duck tape and rubber bands. Corrective Action(s): Replace any equipment or utensils that are damaged or have loose parts. Violation Score: 9

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

Comments

Hand sinks supplied with liquid soap, paper towels, hot/cold running water. Sashimi display cooler: 3.8C. Prep cooler at 3.7C (Note: inserts only half full at time of inspection). Upright glass door cooler in kitchen at 3C. Domestic cooler/freezer in adjacent storage room: cooler at 2.8C; freezer - satisfactory. Upright glass door cooler in adjacent storage room at 3.1C. Several chest and upright freezers in the adjacent storage room, all of which are at -18C or less. Note: No hot holding at the time of inspection. Note: High temperature dishwasher was not in use at the time of inspection. The operator suggested that take out/sing use utensils for customer service mostly. Bleach water in spray bottle by hand sink at 100ppm chlorine residual. Note: Ensure to refill this bottle as it is getting low or old.