INSPECTION REPORT Health Protection JCHW-BNFRCL

PREMISES NAME Sushi Line Japanese Restaurant		Tel: (604) 592-0055 Fax:
PREMISES ADDRESS 104 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE April 7, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ok Hee Kim		NEXT INSPECTION DATE 6 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin was found to have dried food debris under the blade Corrective Action(s): Ensure equipment is properly disassembled for cleaning and sanitizing after each use to prevent potential contamination of foods. Mandolin was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Spoons were stored inside food containers with the handles contacting the foods. Corrective Action(s): Ensure scoops/spoons are stored in a sanitary manner to prevent the handle from contaminating the foods. Violation Score: 3

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

Comments

-Sushi cooler was at 3C. -Upright cooler in sushi area was at 4C. -Bar cooler in sushi area was at 4C. -Upright cooler in customer area was at 4C. -Chest freezer in sushi area was at -20C. -Chest freezer in storage area was at -18C. -Hot holding of rice and miso was greater than 60C. -Hot potentially hazardous foods (cooked chicken and beef) properly cooled and was at 4C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail labelled and tested at 200ppm. -Sushi cutting board sanitized within 2 hours. -Foods stored off the ground and covered. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FOODSAFE valid until July 07, 2023. -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time as a result of the COVID-19 Pandemic.