INSPECTION REPORT Health Protection JCHW-C8CPT3

PREMISES NAME Sushi California (Surrey)		Tel: (604) 839-5998 Fax:
PREMISES ADDRESS 10320 152A St Surrey, BC V3R 7P6		INSPECTION DATE November 1, 2021	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) Jun Won Lee		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 1

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: Walk-in cooler ranged from 4C to 6C. Corrective Action(s): Service or adjust cooler to ensure it can maintain 4C or less on a consistent basis throughout the cooler unit. 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Staff washroom still does not have a paper towel dispenser. Paper towels are placed on top of the toilet. Corrective Action(s): Install a paper towel dispenser to properly store paper towels. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JCHW-C7GSJA of Oct-04-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Manual slicer and spiralizer were found to have food debris behind the blade. Correction: Ensure all equipment is properly disassembled for cleaning and sanitizing after each use to prevent potential contamination of foods. equipment was cleaned and sanitized at the time of inspection.

Comments

-Follow-up inspection to October 1, 2021. -All food preparation areas were equipped with bleach sanitizer at 100ppm to 200ppm. -Handwash stations were supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Did not observe cloth towels wrapped around food containers at the time of inspection. -A new manual slicer was purchased. Staff are disassembling the slicer after each use for cleaning and sanitizing. Slicer was being used at the time of inspection. -Raw foods were properly stored below ready-to-eat foods at the time of inspection. -Did not observe foods stored on the floor at the time of inspection. -Scoops were properly stored at the time of inspection. -Did not observe foods double stacked without proper covers at the time of inspection. -Facility has contact pest control services and areas affected by rodent droppings were cleaned and sanitized. Minor droppings observed in the dry storage area. Continue to monitor for pest activity and contact pest control services as needed. -Facility has completed cleaning of equipment. Ensure facility is cleaned on a regular basis and maintained in a clean and sanitary condition at all times. -Chemicals were properly labelled. Do not mix chemicals which are incompatible - may result in toxic gas formation. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.