INSPECTION REPORT Health Protection AJON-BHGSV4

PREMISES NAME Aka Sushi		Tel: (604) 372-3335 Fax:
PREMISES ADDRESS 103 - 18408 64th Ave Surrey, BC V3S 1E9		INSPECTION DATE October 31, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 01, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Inside of low temperature dishwasher (propellers, interior surfaces) has heavy accumulation of organic material and residue. 2. Ventilation canopy has heavy accumulation of dust and grease. Corrective Action(s): 1. Clean and sanitize inside of dishwasher. Ensure to clean inside dishwasher on a regular basis to avoid build up. To be corrected by November 1, 2019. 2. Clean ventilation canopy. To be corrected by November 1, 2019. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Spray bottle for kitchen bleach sanitizer = 0 ppm chlorine. Corrective Action(s): Refill spray bottle to obtain a 100-200 ppm chlorine bleach sanitizer solution (1/2 tsp bleach per litre water). 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

Routine Inspection: Kitchen: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - Coolers maintained at or below 4 degrees Celsius. - Chest freezer maintained below -18 degrees Celsius. - Hot holding for rice maintained above 60 degrees Celsius. Low temperature dishwasher sanitizing with 50 ppm chlorine. Sushi Bar: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - Sushi bar and under-counter coolers maintained below 4 degrees Celsius. - Chest freezer maintained below -18 degrees Celsius. - Hot holding for miso soup and rice maintained above 60 degrees Celsius. Bleach sanitizer in spray bottles = 200 ppm. Food items organized in coolers. Food items protected from contamination using food wrap or in containers with lids. Ice machine maintained in sanitary condition. Ice scoop stored in designated container. Overall: Washrooms clean and sinks fully equipped with liquid soap, paper towels and hot/cold running water. No signs of pest activity at the time of inspection. Dining area clean and organized. Premises well lit.