INSPECTION REPORT Health Protection RHEN-B2XTFC

PREMISES NAME Simon Sushi		Tel: (604) 888-5055 Fax:
PREMISES ADDRESS 5 - 20178 96th Ave Langley, BC V1M 0B2		INSPECTION DATE July 23, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ug Nam Hwang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No 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

Upright fridge (domestic) ambient temperature 8 to 10 C, but product temperatures approx. 4 to 5 C. Only vegetables stored in this unit. **Bean sprouts should be kept at 4 C or less. Recommend Ice packs/bath or similar to help this food product stay below 4 C. Bean sprouts can harbour pathogens (i.e. Salmonella). Minimize use of this unit to ensure temperatures optimized. Sushi bar, upright display coolers (back and front) less than 4 C. Freezer below -18 C. Dishwasher at 80 C at plate - ok. Bleach sanitizer bucket (in back) at 200 + ppm. **Recommend and additional sanitizer bucket for the front sushi prep area. This will make sure general work surfaces in the front and back are consistently sanitized.