INSPECTION REPORT Health Protection JCHW-C2YRKV

PREMISES NAME Sushi Line Japanese Restaurant		Tel: (604) 592-0055 Fax:
PREMISES ADDRESS 104 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE May 13, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ok Hee Kim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Sushi cooler was at 4C. -Kitchen upright cooler was at 4C. -Front upright cooler was at 4C. -Under counter cooler was at 4C. -Chest freezers (2) were at -18C. -Hot holding was greater than 60C. -Cooked chicken prepared the previous night cooled in the freezer and was at 4C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (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 pail labelled and tested at 200ppm. -Sushi cutting board sanitized within 2 hours. -Foods stored off the ground and covered. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Operator FOODSAFE valid until July 07, 2023. -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time as a result of the COVID-19 Pandemic.