INSPECTION REPORT Health Protection TCHN-CAJUQY

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2885 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE January 10, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tinh Thi Xuan Nguyen		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 = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Frozen shrimp (for sunomono) observed to be defrosting in water pitcher at room temperature. Proper defrosting/thawing procedures is: a. thaw under cold running water (not in a pitcher) b. thaw in a cooler c. microwave (only if immediately used afterwards) **Corrected during inspection** Product moved to cooler 2. Potentially hazardous food (peeled garlic) observed to be stored in cooler. **Corrected during inspection** Product stored in unit for approximately 3 days; Discarded on request. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Ceiling light missing cover above sushi prep table. Staff does not know where the shield has gone, suspects it was damaged and discarded. Corrective Action(s): Replace plastic covering or purchase protective sheaths for lights. Correct by: July 2022 Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen shrimp (for sunomono) observed to be thawing in a water pitcher at room temperature beside server hand washing station at start of inspection **Corrected during inspection** Shrimp moved to cooler to thaw. Corrective Action(s): Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. range hood baffles observed to have grease build up. 2. wire shelving for clean and sanitized equipment above sink observed to have grease/rust build up. 3. build up of food debris near sushi prep station, where extra knives are stored. Corrective Action(s): 1, 2, 3. clean and sanitize identifed areas regularly. If not created yet, it is recommended to develop and maintain a cleaning check list to ensure all areas of the restaurant are cleaned on a regular basis. Correct by: July 10, 2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Countertop cooler measured 9.7°C at time of inspection 2. Cooler #1 malfunctioning. At room temperature at time of inspection. Staff has contacted technician for service. Corrective Action(s): 1. Perishable items moved to working cooler. Potentially hazardous food products are not to be stored in this cooler until it can maintain temperatures of 4°C or less. 2. Remove perishable items in unit; potentialy hazardous products that have been in this cooler for longer than 6 hours must be discarded. Do not use unit until it can maintain temperatures of 4°C or less. Violation Score: 3

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

Comments

Routine inspection conducted Dine-in available at this location. Temperatures: 2-door cooler (#1): broken at time of inspection; technician scheduled to service next week 2-door freezer (#4): -18.8°C 1-door freezer (#5): -22.0°C 1-door freezer (#6): -27.8°C 2-door undercounter cooler (#7): 0.0°C Soup holder: 74.2°C Countertop cooler: 9.7°C See above infraction Rice cooker (Cuchen): 74.4°C Rice cooker (Cuckoo): 69.8°C Crock pot: 64.0°C Prep cooler (by cooking line): 4.0°C Small bar-fridge (Diplomat): 1.8°C 2 door prep table (sushi prep): 3.7°C Sushi rice measured pH 4.0 with test strips Sanitation: hand wash stations equipped with hot/cold running water, liquid soap and paper towels high temperature dishwasher not turned on at start of inspection; measured 78.6°C by end of inspection ensure dishwasher is on whenever cooking is being done in the kitchen bleach sanitizer measured 100-200ppm at time of inspection Pest Control: no pest activity observed at time of inspection Admin: valid decal displayed staff had valid foodSAFE equivalent (Probe It, exp Oct 14, 2023) COVID: Proof of vaccination checked for customers dining in all staff wearing masks hand sanitizer available signage posted seating capacity limit observed (6 per table)