INSPECTION REPORT Health Protection AHEN-AGKTLJ

PREMISES NAME Sashimi & Sushi Express		Tel: (604) 584-1190 Fax:
PREMISES ADDRESS 101C - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE December 12, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jun Mo Ko		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A food container was only washed with liquid soap and was not sanitized at the time of inspection. This was a repeat violation. Corrective Action(s): Ensure all food contact surfaces (e.g. food containers) are washed, rinsed, sanitized with 100 ppm chlorine sanitizer with a 2 minute contact time, and then air dried. Future repeat violations will result in the issuance of a corrective ORDER and/or violation ticket. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Wiping cloths were placed on the counter and were not stored in the bleach bucket between use. Corrective Action(s): Ensure all wiping cloths are kept in 100 ppm chlorine sanitizer (bleach water) between use so that they can be used to sanitize food contact surfaces rather than just wiping them. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat was stored above covered ready-to-eat food in the upright cooler. Corrective Action(s): Staff re-arranged the cooler to store raw meat below ready to eat food. Ensure raw meat is stored below and/or completely separately from ready-to-eat food. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): The storage container for an open bag of dry food lacked a lid. A garbage bag and an avocado tray was being used to cover it. Corrective Action(s): The garbage bag and avocado tray was removed from the container. Ensure that you obtain a food grade lid for this container to cover it; Correct within 1 week. Do not use garbage bags as they may have been chemically treated and are not an easy to clean surface. Do not use avocado trays to line surfaces since they are not made of easy to clean and durable materials. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The under-the-counter cooler was initially at 4.8 degrees C and was at 6.5 degrees C after the operator had tried to adjust it. Corrective Action(s): Potentially hazardous food inside it was transferred into other coolers <4 degrees C. Do not store any potentially hazardous food inside this cooler until it is maintained at 4 degrees C or less; Correct immediately. Re-service/adjust the cooler to maintain it at 4 degrees C or less -Correct by tomorrow. Violation Score: 3

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

Comments

Permit to operate was posted in a conspicuous location. Handwashing stations were supplied with liquid soap, hot and cold running water, and paper towels. Prep. cooler in the back area and upright cooler in the back area were 4 degrees C or less. Pop coolers and sushi display cooler were 4 degrees C or less. Upright freezers (meat and seafood freezers) were -18 degrees C or less. Temperature records were being maintained however the prep. cooler in the back area and the sushi cooler in the front area also needs to be added to the list. Hot-held sauce was 60 degrees C or hotter. 100-200 ppm chlorine sanitizer was available inside the two buckets.