INSPECTION REPORT Health Protection MBEK-BMKT54

PREMISES NAME Sushi Mori Japanese Restaurant (South Surrey)		Tel: (778) 291-1701 Fax:
PREMISES ADDRESS 960 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE March 10, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hongcheol Kim		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer was measured at less than 100 ppm chlorine for one labeled spray bottle and one container. Corrective Action(s): Sanitizer discarded. Ensure sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine). Note: Multiple other spray bottles and containers were tested at the correct sanitizer concentration. 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 conducted: Coolers at 4 degrees C or less.* Freezers at -15 to -40 degrees C or less. Hot holding internal temperatures at 60 degrees C or more. Probe thermometers available on site. Raw food items (e.g. beef, chicken, eggs) were not observed to be stored above ready-to-eat items. Sushi rice pH was measured at 4.0. Hand washing sinks unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Bleach water sanitizer available in labeled spray bottles and in buckets at 100 to 200 ppm chlorine** Chlorine test strips on site. High temperature dishwasher measured 72 degrees C at the utensil surface during the final rinse [minimum 71 degrees C at utensil surface / 82 degrees C (180 degrees F) rinse water temperature]. Equipment and utensils stored in clean condition. Temperature records available No signs of pest activity at time of inspection. Washroom sinks adequately supplied. FOODSAFE requirements met. Certificate produced by staff member is valid to 2024. Permit posted. *Right side 2-door sushi under counter cooler at 5 degrees C. Monitor and adjust as needed to maintain 4 degrees C or less. **Exception: Refer to violation 302.