INSPECTION REPORT Health Protection JCHW-BSLSLT

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE August 18, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A tray of cooked tempura was in the oven at 28C to 31C. Operator unsure of when food was made. Corrective Action(s): Hot potentially hazardous foods must be maintained above 60C to prevent the growth of pathogens and or the formation of toxins. Tempura was discarded at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer prepared in the kitchen and sushi line at the time of inspection. Corrective Action(s): While in operation, facility must have bleach/chlorine sanitizer prepared at 100ppm to 200ppm to allow for proper sanitizing of equipment and food contact surfaces. Bleach sanitizer at 200ppm was prepared at the time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual vegetable spiralizer was found to have dried carrot debris on the blade. Corrective Action(s): Ensure all equipment is properly washed and sanitized after each use to prevent potential cross contamination. Spiralizer was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were stored inside food containers, with the handles immersed in the food. Corrective Action(s): Ensure scoops are stored in a manner which prevent potential contamination of foods. Scoops were relocated at the time of inspection. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Salmon and fish roe were thawing at room temperature. Fish roe was still frozen and salmon was partially thawed Corrective Action(s): Frozen potentially hazardous foods must be thawed in a cooler at 4C or under cold running water to prevent the growth of pathogens and or the formation of toxins. Fish roe and salmon were relocated to a cooler at 4C at the time of inspection. Violation Score: 1

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

Comments

-Sushi cooler was at 4C. -Sushi under counter coolers were at 4C (three units). -Sushi area chest and under counter freezers were both less than -18C. -Upright cooler in the sushi area was at 3C. -Kitchen upright cooler was at 4C. -Kitchen upright freezer was at -14C. -Tofu stored on ice was at 4C. -Hot holding of rice and miso soup was greater than 60C. -Sushi rice had a pH of 4.0. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until March 29, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. -Operator does not have COVID-19 safety plan developed. COVID-19 Safety plan must be developed and posted where it is accessible by staff, individuals who may come on-site for work, or customers. For information on developing a COVID-19 safety plan refer to WorkSafeBC (https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation/restaurant-cafes-pubs )