INSPECTION REPORT Health Protection JCHW-CUSQRF

PREMISES NAME Sushi Tengoku		Tel: (604) 584-9787 Fax:
PREMISES ADDRESS 10194 152nd St Surrey, BC V3R 6N7		INSPECTION DATE August 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jennifer Hwang, Jung Hoon Son		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodents were observed in tin cat monitoring stations and droppings were observed in the kitchen. Facility is currently serviced by professional pest control on a monthly basis. Corrective Action(s): Facility must be maintained free of pests. Clean and sanitize areas affected by rodent droppings and monitor for continued activity. Contact pest control operator if issues persist to determine potential entry points for rodents. The following methods can be used to reduce the risk of further infestation: foods are stored in pest proof containers, garbage is removed from the facility regularly, standing water is removed at the end of the night, doors are kept closed and entry points sealed, removed vegetation from doors, etc. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen door was left open at the time of inspection. Corrective Action(s): Ensure screen door is closed at all times to prevent potential pest entry. Violation Score: 3

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

Comments

Walk-in cooler was at 4C. -Walk-in freezer was at -14C. -Sushi prep coolers (2) were at 4C (top and bottom). -Kitchen prep coolers (2) were at 4C (top and bottom). -Under counter cooler in back area was at 4C. -Upright cooler in back area was at 4C. -Upright cooler in the cook line area was at 4C. -Cold soup cooler was less than 4C. -Sushi area chest freezer was at -17C. -Chest freezer and upright freezer by the cook line were at -18C. -Chest freezer in the back kitchen was at -18C. -Chest freezer by the ice machine was at -18C. -Hot holding was greater than 60C. -Chicken cooked to greater than 74C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse of 76C on the dish surface on consecutive cycles (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 spray bottles labelled and tested at 100ppm to 200ppm (available in each food prep area). -Mandolin slicers/robo slicer were found to be clean and sanitary. Slicers are disassembled for cleaning and sanitizing after each use. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. Raw meats stored below and separately from ready-to-eat foods. -Ice machine was found to be clean and sanitary. Scoop stored in a sanitary manner. -Scoops stored on ice. -Washroom clean and sanitary. Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Operator FOODSAFE Level 1 equivalent valid until April 28, 2028. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.