INSPECTION REPORT Health Protection AHEN-AQSTCL

PREMISES NAME Sushi Tengoku		Tel: (604) 584-9787 Fax:
PREMISES ADDRESS 10194 152nd St Surrey, BC V3R 6N7		INSPECTION DATE September 1, 2017	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Jung Jae Chang		NEXT INSPECTION DATE September 06, 2017
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Light covers were missing from the ceiling in the back prep. area. Corrective Action(s): Ensure light covers are in place above the light bulbs in the back kitchen area; Correct by tomorrow September 2, 2017. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in the following areas of the food premises: -Storage room across the washroom in the upstairs dining/washroom area -Floor of upstairs washroom -Stairway between the downstairs and upstairs area -Cabinet with the stereo system in the downstairs area. Note: Food was not stored any of the above mentioned areas. . A pest control program via Ideal Pest Control LTD. was in place and the last visit was conducted on August 10, 2017 according to a report. Corrective Action(s): 1. Clean all affected areas to remove the rodent droppings TODAY. Keep checking for signs of recent pest activity (rodent droppings, dead/live rodents, holes in walls, ripped food packaging) and do regular cleaning. 2. Declutter the upstairs area to remove all extra items not required for business use (e.g. broken chairs and broken rice warmer upstairs). 3. Provide the district E.H.O. a copy of your next pest control report within 1 month. Cover all equipment overnight and rewash and sanitize prep. surfaces, knives, sieves, and other utensils prior to use. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Prep. cooler with the inserts across the grill area was above 4 degrees C (between 9.6 to 10 degrees C). Note: Frozen fish cakes still below 4 degrees C inside this cooler were transferred into another cooler below 4 degrees C at the time of inspection. 2. The sliding glass door of a sushi cooler was partly broken and taped. Note: Temperature of cooler was below 4 degrees C / 40 degrees F. 3. The seal of the walk-in-cooler side doors is broken in some areas. Corrective Action(s): 1. Repair/adjust/replace the prep. cooler so that it is maintained at 4 degrees C / 40 degrees F or less; Correct within 1 week. Do not store any potentially hazardous food inside this cooler until it is maintained at or below 4 degrees C / 40 degrees F; Correct immediately. 2.Replace the sliding glass door of the walk-in-cooler with a door in good working order and without the tape and hole. Correct in 1 month. Monitor the temperature of this cooler at least every 4 hours and do not store any food inside it if the temperature goes above 4 degrees C / 40 degrees F due to the hole in the glass door. 3. Replace the seal of the walk-in-cooler with a seal in good condition that seals properly and fully. Correct within 2 months. Violation Score: 15

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

Comments

Renovations have been completed. Construction debris was cleaned up at the food premises. No changes to the layout (fixtures, coolers, cooking equipment, and prep. tables) have been made. The dining room table chairs have been replaced and the sushi bar wooden deck has been removed. Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. **Garbage bins are required at the sushi bar handsinks -add these prior to opening for business. Dishwasher final rinse temperature was 75.7 degrees C (71 degrees C or hotter) at the plate. 100-200 ppm chlorine sanitizer was available in the buckets with wiping cloths in the sushi bar, kitchen, and front area. Walk-in-cooler and other coolers were 4 degrees C / 40 degrees F or less. Freezers were -18 degrees C (0 degrees F) or less. Note: Two chest freezers (empty of food) were unplugged for cleaning purposes. Ensure they are maintained at or below -18 degrees C / 0 degrees F prior to using them for food storage. Operator had FOODSAFE dated September 29, 2004. It was discussed that this certificate will expire July 29, 2018. Ensure that the operator and/or one person in the absence of the operator maintains valid FOODSAFE training.