INSPECTION REPORT Health Protection 259229

PREMISES NAME Steve's Poke Bar		Tel: (778) 386-8180 Fax:
PREMISES ADDRESS 4A - 9965 152nd St Surrey, BC V3R 0J8		INSPECTION DATE August 2, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Nguyen Anh Va Huynh		NEXT INSPECTION DATE August 09, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Rice pots observed not sanitized for minimum contact time of 1 minute as per manufacturer's directions on QUATs sanitizer dispenser. Corrective action: Staff soaked the pot for longer than the minimum required contact time of 1 minute. Ensure all rice and quinoa pots are covered evenly in the QUATs solution for at least the minimum contact time on manufacturer's label. Adequate contact time is required for sanitizers to provide enough sanitization of the surface in a manner that reduces potential biological contaminants by 99, 999% (disease causing pathogens destroyed/deactivated). Corrective Action(s):

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Ice machine observed with pink mildew and some debris along the back of the interior. Corrective action: Staff turned off the machine and stopped using ice in the drinks and for the rice scoop. Clean and sanitize the machine before using it to make ice. Ensure the ice machine is routinely cleaned and sanitized to lower the risk that ice may be contaminated, which when ingested could cause illness as some types of molds/biofilous may harbour pathogens. Date to be corrected by: Aug 9, 2023 Corrective Action(s): Violation Score:

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

Comments

Comments: Temperatures: Potentially hazardous foods stored in front prep coolers measured 2.8C (imitation crab), and 3.7C (quinoa) internally in the top inserts. The below counter coolers measured 2.0C in the left unit and 3.4 in the right unit (required: at or below 4C). Rice was hot held at 70.6C (required: at or above 60C). Beverage and sauce cooler measured 3.4C. Prep kitchen undercounter cooler measured 2.0C. Large stainless steel freezer measured -21C (required: at or below -18C). Items stored in a frozen state. Large stainless steel cooler measured 3.6C. Temperature logs in use twice daily for coolers and freezer. Refrigeration units equipped with accurate thermometers. Cooling procedure reviewed with staff: cooked quinoa placed in insert in ice bath until 20-25C then placed in cooler at or below 4C within 30 to 60 min usually. Recently cooked and cooled quinoa in cooler measured 16C internally after 2 hours of cooling. Sanitation: Handsinks equipped with hot and cold water, liquid soap and paper towel in the kitchen and service area and washroom available for staff use. High temperature dishwasher achieved 78C after final rinse (required: at or above 71C at the plate level). Quats sanitizer bottles (x3) achieved between 200 to 400ppm with test strips. (required: between 200 to 400ppm as per manufacturer label). 2 compartment sink equipped with hot and cold water, sink stopper and QUATs dispenser that achieved 200 to 400ppm with test strips. Prep sink has hot and cold water and sink stopper. Rice scoop stored in hot water at 76C, water changed when temperature drops below 60C. Scoops in prep table stored with handles extending out form food and container. Mop room well maintained. No standing water in bucket. Chemicals stored separately here (no food stored in this room). Utensils and equipment clean and stored in a sanitary manner after washing and sanitizing. Storage: Food kept covered in inserts or original packaging in coolers and freezer. Food stored in dry storage off of the ground, in containers. Received items are promptly checked for temperature (cold and frozen items) and stored in the refrigeration unit. General: Food obtained from approved suppliers; invoices available for review. No signs of pest activity during inspection. Staff attire clean and hand hygiene observed satisfactory: washed hands properly and at adequate frequency. Health permit posted in a conspicuous location. Foodsafe Level 1 trained staff onsite (expiry May 26, 2027).