INSPECTION REPORT Health Protection MLOO-AVAUCP

PREMISES NAME Sushi Castle		Tel: (604) 970-3866 Fax:
PREMISES ADDRESS G - 102 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE January 23, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaehoon Yang		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The chlorine concentration in the sanitizer spray bottles was too high. Chlorine test strips bleached out during testing. Corrective Action(s): Dilute the chlorine in these spray bottles with fresh water. Chlorine sanitizer should have a concentration between 100-200 ppm. This can be prepared using 1/2 teaspoon of bleach and 1L of water. Ensure all staff know how to prepare chlorine sanitizer properly. Chlorine test strips were provided to the operator. Date to be corrected by: Immediately Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Metal container was observed in the basin of kitchen hand washing station Corrective Action(s): Remove this metal container from the hand washing station. Hand washing stations should be reserved for hand washing only. Do not use it for any other purpose. Date to be corrected by: Immediately Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-General sanitation is satisfactory -Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels -High temperature dishwasher reached 73.1C at the plate level during the final rinse -All coolers (under counter, stand-up, sushi bar, drinks) at < or = 4C -Chest freezers at < or = -18C -Hot holding units at > or = 60C -Bleach is available for surface sanitizing. Ensure it is prepared at the correct concentration (100-200ppm). -Dry storage is organized -Sushi rice preparation methods unchanged -Seafood suppliers unchanged -No signs of pests observed during inspection -Reminder to staff certified in FOODSAFE Level 1 prior to July 29. 2013. Certification will expire on July 29, 2018. Please ensure recertification before that date. Visit www.FOODSAFE.ca for more information.