INSPECTION REPORT Health Protection AHEN-B23TGK

PREMISES NAME 104 Sushi & Co.		Tel: (604) 496-2133 Fax:
PREMISES ADDRESS 110 - 10422 168th St Surrey, BC V4N 1R9		INSPECTION DATE June 25, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) HyunSeok Jung		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Spray bottle of chlorine sanitizer in the front sushi bar area contained over 200 ppm chorine sanitizer as the test strips were blanking out. Chlorine sanitizer in the bucket in the front area was below 100 ppm at the time of inspection. Corrective Action(s): Ensure 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) is available in the sanitizer pails/spray bottles at all times. Change the sanitizer frequently (e.g. every 2-3 hours) throughout the day to maintain 100 ppm chlorine sanitizer. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Person in charge was washing their hands prior to preparing sushi however they were wiping their hands on a reusable wiping cloth. Corrective Action(s): Ensure hands are dried using single-use paper towels after handwashing and prior to handling food. This will prevent hands from becoming re-contaminated. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Knives were in contact with paper towels in a storage container that contained debris. Corrective Action(s): Staff placed the knives and storage container into the dishwasher to rewash and sanitize them. The soiled paper towels were discarded. Do not use paper towels as they are not a durable and easy to clean surface. Ensure the storage container is washed and sanitized at least on a daily basis. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler in the sushi bar has a small leak inside it. Note: Food in covered food containers was protected from contamination. Corrective Action(s): Repair the leak in the cooler to prevent water from accumulating; Correct within 2 weeks. If necessary, replace the cooler to prevent the leak from occurring. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Ceiling tile in the back storage room is not securely in place. Corrective Action(s): Re-secure the ceiling tile so that there is no gap/entry point from the ceiling; Correct within 2 weeks. Violation Score: 1

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

Comments

Administrative: Operator had valid FOODSAFE Level 1 training based on their certificate. Permit to operate was posted in a conspicuous location. Kitchen: Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels. Upright cooler and prep. cooler were at or below 4 degrees C / 40 degrees F. One door freezer was at or below -18 degrees C. Raw meat was stored below ready to eat food. Dishwasher final rinse temperature was 75.9 degrees C (71 degrees C or hotter) at the plate. 100 ppm chlorine sanitizer was available in the spray bottle. No signs of recent pest activity were observed at the time of inspection. Cooling temperatures were reviewed: Cool potentially hazardous food rapidly from 60 degrees C to 20 degrees C internally within 2 hours and 20 degrees C to 4 degrees C internally within 4 hours (total of 6 hours). Begin a cooling log that reflects how the food temperature is being monitored throughout the day. Refer to your food safety plan for details. Sushi Bar: Three handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. Coolers were at or below 4 degrees C. Chest freezer was at or below -18 degrees C. Sushi rice pH was below 4.2. Timer was in place using a 2 hour discard rule for sushi rice as the Operator does not have the means to monitor the pH of the sushi rice. Probe thermometer was available on-site. Dry storage room: Chest freezer was at or below -18 degrees C. Take-out containers were stored in the original packaging. Washrooms: Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. A follow up inspection will be conducted.