INSPECTION REPORT Health Protection JCHW-ANXT29

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE July 4, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE July 18, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Cooked salmon rolls were probed at 23C. Staff stated rolls are cooled in the freezer and are thawed at room temperature. Staff stated rolls have been out for 20 to 30 minutes. 2) Mayonnaise labelled refrigerated after opening was stored at room temperature after opening this morning. Corrective Action(s): 1) Cold potentially hazardous foods must be stored at 4C or less at all times to prevent potential growth of pathogens and or the formation of toxins. Frozen potentially hazardous foods must thawed in a cooler at 4C or less, part of the cooking process (small portions), or under cold running water. Container of salmon rolls was discarded at the time of inspection due to items being thawed at room temperature for an unknown period of time prior to storage of item at room temperature. 2) Items labelled "Refrigerate After Opening" must be refrigerated after opening. Item was portioned into smaller containers and stored in a cooler at 4C at the time of inspection. Repeat infraction will result in the issuance of a violation ticket. Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Foods were stacked directly on top of one another without proper barriers between items. 2) Scoops are stored in direct contact with foods. Corrective Action(s): 1) If foods are stacked directly on top of one another, they must be separated by a food grade barrier (lids, plastic wrap, etc) 2) Scoops are to be stored in a sanitary manner to prevent handles or bases of bowels from contaminating foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front glass door cooler was at 6C and silver Danby cooler is leaking water (paper towels are placed inside the unit and outside to absorb water). Corrective Action(s): Service cooler units and ensure coolers are able to maintain foods at 4C and not leak water. Correction date: 1 week Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer pails are not labelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels wear off or fall off, containers must be relabelled. Violation Score: 3

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

Comments

-Sushi cooler was at 2C. -3 undercounter bar coolers were at 4C. -Upright cooler in the kitchen was at 4C. -Kitchen undercounter cooler was at 4C. -Items stored in ice/water mixture were at 4C. -Back freezer was at -18C. -Front chest freezers were -14C to -18C. -Hot holding was greater than 60C. -Staff are checking and recording temperatures daily. Ensure temperature record headings correspond to correct cold holding unit (e.g do not record freezer temperatures under the refrigerator area) and use consistent units (either Celsius or Fahrenheit - do not interchange) -Sushi rice had a pH of 4.0. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Both bleach sanitizer pails were tested at 100ppm chlorine. Sushi work surface sanitized at least every 4 hours. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Raw meats were properly 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. No food items being stored in the washroom at the time of inspection. -Please contact the inspector if yo have any questions or concerns.