INSPECTION REPORT Health Protection ABRR-BH6S5K

PREMISES NAME Sapporo Kitchen		Tel: (604) 538-0773 Fax: (604) 538-0778
PREMISES ADDRESS 1 - 1625 152nd St Surrey, BC V4A 4N3		INSPECTION DATE October 21, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jee Sook Yoon		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Sanitizer solution not available in the back kitchen at the start of the inspection. Staff member was observed preparing it at the time of inspection - Sanitizer solution at fron t sushi prep area was measured at 0ppm chlorine residual Corrective Action(s): - Prepared sanitizer solution was measured at 200ppm chlorine residual - Change the solution in spray bottle every day and ensure that all cleaning cloth are stored in sanitizer solution maintained at 100ppm chlorine solution Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher at the time of inspection was measured at 65C during final rinse cycle, and dishwashing was taking place and the operator was not aware Corrective Action(s): After several cycles, the temperature was measured at 71C during final rinse at the dishsurface. - Re- wash all dishes that are washed today - After the dishwasher is turned on, run few cycles until the temperature during final rinse is measured at 71C or above Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both the handwashing stations in Sushi prep area were blocked with utensils Corrective Action(s): - Donot store any items in the sink and ensure that handwashing station are available for handwashing at all times Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Bus pan with sliced vegetables was left on the floor in the kitchen - Raw eggs stored on the middle shelf in upright glass door cooler Corrective Action(s): - Store all food items off the floor - Store raw eggs on the bottom shelf of the cooler Violation Score: 9

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

Comments

- All handsinks in back kitchen, sushi prep area and washrooms are supplied with hot and cold running water, soap and paper towel - All coolers are measured at less than 4C - Freezers are functional and are measured in the temperature range -15C to -22C - Hot holding unit for rice and soups are measured at 60C or above - Sushi rice sheeter is used. It is dismantled and cleaned after lunch rush. - No evidence of pest activity is noted at the time of inspection - General sanitation is satisfactory NOTE: Manager is not working today and person in charge at the time of inspection cannot locate the temperature logs. Ensure that temperature logs are maintained on regular basis.