Fraser Health Authority



INSPECTION REPORT
Health Protection
NTSD-APKQEN
PREMISES NAME
Sapporo Kitchen		Tel: (604) 538-0773
Fax: (604) 538-0778
PREMISES ADDRESS
1 - 1625 152nd St
Surrey, BC V4A 4N3		INSPECTION DATE
July 24, 2017		TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Jee Sook Yoon		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 23
Critical Hazards: Total Number: 1
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): No paper towel in the staff washroom;
Corrective Action(s): Immediately. Provide paper towel;
Violation Score: 5

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Observed food (clean and grated turnips) in a plastic strainer & bowl in the mop sink under cold running water.
Corrective Action(s): Immediately. Remove food from the mop sink/discarded/. All food must be prepared in a nearby prep. sink.
Note: A picture is taken at the time of inspection.
Violation Score: 9

304 - Premises not free of pests [s. 26(a)]
Observation (CORRECTED DURING INSPECTION): Observed small amount of mice droppings and food debris under the storage shelf (back storage area);
Small number of fruit flies;
Corrective Action(s): Please, clean under the storage shelf;
Monitor pests;
Violation Score: 9

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

Front sushi prep:

The white cooler at 2.8 C;
Under-counter cooler at 3.0 C;
Under-counter at 1.0 C;
-Sushi prep sliding door coolers at 1.0 C;
Sushi rice pH at 4.0;
Bleach - available;
Liquid soap and paper towel - available;

Kitchen:

General sanitation - good;
Under-counter (black) cooler at 3.4 C;
Sliding door cooler at 4.0 C;
Walk in cooler at 3.3 C. Foods stored off the floor.
Prep table freezers - satisfactory;
Back storage freezers at -20.0 C to -26.0 C;
Prep inserts at 4.2 C;
Hot holding rice at 68.0 C;
Hot holding (Miso soup) at 77.6 C;
Food is stored safely at the time of inspection.
Ventilation hood - satisfactory;
High temperature dishwasher measured 73.6 C;
Hand-washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels.
Ice-machine - clean; a scoop is stored safely at the time of inspection.

Note: Permit posted;