INSPECTION REPORT Health Protection JCHW-BYYS6E

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE March 10, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine concentration. Corrective Action(s): Chemical dishwasher must be able to provide at least 50ppm chlorine on the dish surface during the final rinse to allow for proper sanitizing of dishware and utensils. Sanitizer pail was replaced and was tested at 100ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoop was stored in the corn starch with the handle immersed in the corn starch. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoop was relocated at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher feed line has a crack and needs to be replaced. Corrective Action(s): Contact a dishwasher technician to service to chemical feed tube to allow the dishwasher to properly sanitize equipment, dishware, and utensils. Sanitizer pail was replaced at the time of inspection and was tested at 100ppm. Violation Score: 3

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

Comments

-Sushi display cooler was at 4C. -Sushi under counter coolers ranged from 1C to 4C. -Upright cooler (sushi area) was at 4C. -Kitchen upright cooler was at 4C. -Potentially hazardous food items stored on ice were at 4C. -Upright freezer was at -23C. -Chest freezer and under counter freezer were at -18C. -Hot holding was greater than 60C. -Chicken cooked the previous night was cut into small pieces and at 4C. -Sushi rice had a pH of 4.0. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were at 200ppm. -Sushi prep surface wiped with sanitizer at least every 2 hours. -Foods stored off the ground and covered. Raw meats 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 sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 equivalent (Basics.fst 4th Edition) valid until Nov 19, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -Workplace COVID-19 safety plan completed. -Facility is offering dine-in services. -Seating capacity posted at the front entrance. -Tables are spaced to provide 2 metres of physical distance. No more than 6 guests per table. -Music was not louder than regular conversation level. -Contact information collected at the front entrance. -Hand sanitizer available at the front entrance. -Markers present on the floor to promote physical distancing. -Staff complete daily health assessment. -Visitors observed adhering to the face covering Order.