INSPECTION REPORT Health Protection LKIM-AAWUF8

PREMISES NAME Migoto Sushi/Guildford		Tel: Fax:
PREMISES ADDRESS 1017 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE June 14, 2016	TIME SPENT 1.3 hours
OPERATOR (Person in Charge) Sukchul Park		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items found in "T-Fal Actifry" unit as a means of "hot holding". Temperatures observed to be at 42 degrees Celsius - CORRECTED DURING INSPECTION . Corrective Action(s): Do not use this unit as a means of hot holding as it does not maintain a temperature of greater than or equal to 60 degrees Celsius . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Back prep area lacking sanitizer solution - CORRECTED DURING INSPECTION Front area sanitizer in spray bottle at concentrations less than 100ppm Chlorine . Corrective Action(s): Ensure all prep areas (anywhere a handsink is required: back, front, sushi area) have a sanitizer solution (in bucket, sink or spray bottle) that is made with concentrations of greater than or equal to 100ppm Chlorine . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back kitchen hand sink lacking liquid soap and blocked by boxes. Items stored in sink - CORRECTED DURING INSPECTION . Corrective Action(s): All handsinks (four total) in restaurant must be adequately supplied at all times (liquid soap, hot and cold running water, single use paper towels) . 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

COMMENTS: - Facility in EXCELLENT sanitary condition - No evidence of pests - pest control program in place by mall; all holes sealed - Coolers at temperatures of less than or equal to 4 degrees Celsius - Hot holding (in mini oven) at temperatures of greater than or equal to 60 degrees Celsius - Freezer units at temperatures of less than or equal to -18 degrees Celsius - New sushi rice is made every hour - Sushi rice found to be at pH of less than 4.5 (white rice approximately in the 3.5-4.0 range) - Temperature logs in place - Dishwasher achieving final sanitizing rinse of greater than 71 degrees Celsius at the dish - Receipts found on site (Baffin Bay Seafood Canada) NOTE: Ensure that Sushi rice is discarded after every two hours and that the pH of the sushi rice is less than 4.2 NOTE: Food items found at 14-15 degrees in cooler units. These items had been out of the cooler during the lunch rush. Ensure all items are returned to cooler units once no longer in use. Do not leave food items out at room temperature during lunch rush.