INSPECTION REPORT Health Protection TSTY-AG6VNN

PREMISES NAME Hi Japanese Sushi		Tel: (604) 538-3114 Fax:
PREMISES ADDRESS 132 - 3388 Rosemary Heights Cres Surrey, BC V3S 0K7		INSPECTION DATE November 29, 2016	TIME SPENT 0.9 hours
OPERATOR (Person in Charge) Moon Won Seo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Several tupperware-type containers were observed to be in deteriorating condition in the coolers. Corrective Action(s): Replace all damaged containers with new, food-grade containers by tomorrow (30th November 2016). Do not tape up or attempt to fix damaged containers, as this may result in fragments contaminating the food, or make the containers more difficult to properly clean/sanitize. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Laundry powder was stored in an old jar with labeling for marmalade still attached. Corrective Action(s): Label removed. Appropriate label affixed during inspection. Ensure all chemicals are stored in properly-labeled containers. Violation Score: 3

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

Comments

*General sanitation satisfactory throughout kitchen and front sushi area. No pest issues observed during inspection. *Hand sinks equipped with warm water, liquid soap and paper towels. *Tools and utensils stored in clean condition. *High-temperature dishwasher provided a sanitizing rinse of > 71 C at the plate level. *Bleach sanitizer available at 200ppm in two spray bottles. Ensure cloths are stored in a sanitizer solution at this same strength when not in use. *Cooler and freezer temperatures satisfactory. Thermometers available in each unit. Temperature logs kept up to date. *Organization of raw and ready-to-eat foods satisfactory. *Cardboard in drinks cooler has been replaced with easily-cleanable plastic sheeting. Ensure sheeting does not obstruct airflow in cooler, as this may affect temperatures (temperatures OK during inspection). *Domestic-grade ventilation hood above deep fryer maintained in clean condition. *Scoops stored outside of bulk bins. *Food in coolers and freezers wrapped and protected from contamination. *Under-counter cooler in sushi area is in use for dry goods storage only. *Hot holding units for miso soup and sauces measured at > 60 C.