INSPECTION REPORT Health Protection DWAG-BCZSMJ

PREMISES NAME Village Sushi		Tel: (604) 575-9003 Fax:
PREMISES ADDRESS 312 - 18690 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE June 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ji Hye Kwon		NEXT INSPECTION DATE June 12, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 5 packages of tofu, 3 inserts of shrimp and 2 dozens of eggs were measured with an internal food product temperature of 9C stored inside the stainless steel stand-up cooler. The ambient air temperature for the cooler measured at 8C. Staff stated those food products were stored in the cooler for 1 day. Corrective Action(s): Discard the aformentioned items. Do Not store any potentially hazardous food items in this cooler until it is able to maintain an ambient air temperature of 4C or less. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Mild mildew growth observed on the water tray inside the ice machine. Corrective Action(s): Clean and sanitize the interior of the ice machine.Discard the current batch of ice and the first batch of ice after sanitizing. Correct by: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris build-up observed at the following area: 1. On the floor under the deep fryer in the kitchen. 2. On the floor under the prep table near the hand washing station in the kitchen. Corrective Action(s): Clean and remove the debris from aforementioned areas. Follow your sanitation plan for regular cleaning schedule. Correct by: today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Stainless steel stand-up cooler measured with an ambient air temperature of 8C. 4C or less is required for proper storage of cold potentially hazardous food products. Corrective Action(s): Serivce / fix the aforementioned cooler to ensure an ambient air temperature of 4C or less is maintained. Correct by:Jun 12, 2019. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Missing floor tiles inside the kitchen near the dishwasher. Operator was using cardboard as a substitute. Corrective Action(s): Replace the floor tiles at the aforementioned location. Ensure the flooring is non-porous, easily cleanable. Corrected by: Jul 1, 2019. Violation Score: 1

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

Comments

Routine inspection: - Other coolers (bar, stand-up, glass-door, sushi-bar) maintained at 4C or less. - Stand-up freezers maintained at -18C or less. - Miso soup hot held at 68C. - Sushi rice stored at room temperature with a pH around 4.2. - 200 ppm chlorine sanitizer available in pails. - High temperature dishwasher registered 74C at the plate level. - Food products stored off the ground. - No pest activities observed at the time of the inspection. Note: Email a copy of your food safe level 1 certificate to the Environmental Health Officer. A temperature records must be recorded for all refrigeration units on site on a daily basis.