INSPECTION REPORT Health Protection JCHW-CAYQEQ

PREMISES NAME Doma Sushi Restaurant		Tel: (604) 498-5958 Fax:
PREMISES ADDRESS 407 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE January 24, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Okhyun Sim & Tongho Sim		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken was placed in the prep cooler top insert and was at 45C. Cooked beef made at 1100 was placed in the top prep cooler insert and was at 15C/18C. Corrective Action(s): 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 to prevent the growth of pathogens and or the formation of toxins. Hot foods can be rapidly cooled by placing the food items in shallow containers (2cm to 4cm), constant mixing, placing the foods in the freezer, etc. Food items were placed in shallow containers at the time of inspection. Placing hot foods in the cooler will increase the temperature of the surrounding foods and damage the cooler unit. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff are currently wearing gloves and stated they change gloves every hour. Staff member was observed handling raw meat and handled a container of cooked meat without changing gloves. Corrective Action(s): All staff must adhere to go hand hygiene practices. Gloves must be changed whenever they become potentially contaminated (touching raw meat, touching dirty items, touching hair/clothing, etc). Review with all staff proper hand hygiene practices. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw prawns were stored above ready-to-eat foods. 2) Bleach pail was too strong and bleached out the test strip. Corrective Action(s): 1) Ensure raw foods are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Prawns were relocated to the lowest level of the cooler at the time of inspection. 2) Excessive concentrations of bleach may be toxic. Bleach must be maintained between 100ppm to 200ppm. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach to 1L of water. Bleach was diluted to 200ppm at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Kitchen sanitizer pail and a spray bottle were unlabelled. Corrective Action(s): Ensure all containers are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Containers need to be relabelled as needed or when new containers are used. Violation Score: 3

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

Comments

-Sushi cooler was at 2C. -Sushi area prep cooler was at 3C (top and bottom). -Sushi area under counter cooler was at 4C. -Beverage cooler in sushi area was at 4C. -Kitchen upright cooler was at 2C. -Kitchen prep cooler was at 4C (top) and 2C (bottom). -Kitchen chest freezer was at -18C. -Storage area chest freezers ranged from -16C to -33C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Brush used to clean manual slicers - slicer sanitation was satisfactory at the time of inspection. -Ice machine was found to be clean and sanitary. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until November 4, 2022. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.