INSPECTION REPORT Health Protection JCHW-AXHSYQ

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE April 4, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A container of cooked chicken (cut up) was stored in the cooler at 20C. Container hold approximately 4L of food. Operator stated chicken was placed into the cooler approximately 2 hours ago. This is a continuing deficiency. Corrective Action(s): All hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. This can be accomplished by cooling chicken in small containers. Chicken was transferred into shallow containers at the time of inspection for rapid cooling. Repeated issues regarding improper cooling of potentially hazardous foods will result in the issuance of a violation ticket. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwash station had a measure cup with noodles soaking in the measuring cup. Staff quickly moved container away. Corrective Action(s): Handwash station must be easily accessible at all times to facilitate proper handwashing. Do not use handwash station for food preparation of washing equipment/utensils. Container with food was removed at the time of inspection. 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

-Follow-up inspection to March 26, 2018. -Upright cooler unit in the sushi area was at 4C. Operator placed 2 thermometers in the cooler unit. One of the thermometers was broken and discarded at the time of inspection. -Equipment was found to be clean and sanitary at the time of inspection. Ensure all equipment is properly cleaned and sanitized after each use. -Did not find any food related items stored in the washroom at the time of inspection. Operator has placed a sign on the cabinet in the washroom to inform staff only cleaning supplies are to be stored in the washroom. -Cooler units were equipped with accurate thermometers. -Please contact the inspector if you have any questions or concerns.