INSPECTION REPORT Health Protection AHEN-AYETFA

PREMISES NAME Doma Sushi Restaurant		Tel: (604) 498-5958 Fax:
PREMISES ADDRESS 407 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE May 3, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Okhyun Sim & Tongho Sim		NEXT INSPECTION DATE May 04, 2018
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 = 25

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishware and utensils were not properly washed and sanitized as the dishwasher was dispensing 0 ppm chlorine sanitizer residual at the plate. Operator mentioned that they had last monitored the chlorine sanitizer residual last week. Corrective Action(s): Dishware and utensils were resanitized in 100 ppm chlorine sanitizer that was setup in a compartment of the 2-compartment sink. Ensure all dishware and utensils are manually sanitized in 100 ppm chlorine sanitizer until the dishwasher is re-serviced to dispense a minimal of 50 ppm chlorine sanitizer after the final rinse. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Dishwasher final rinse chlorine sanitizer was measured at 0 ppm at the plate. Sanitizer was less than half way full in the bucket and 0 ppm chlorine sanitizer was measured even after the Operator primed the dishwasher. Corrective Action(s): Ensure the dishwasher is able to dispense a minimal 50 ppm chorine sanitizer residual at the plate after the final rinse; Correct today. Operator has contacted a technician who is expected to re-service the dishwasher at 4 PM today and provide them with extra sanitizer residual. Ensure that a daily log is maintained for concentration of the dishwasher final rinse sanitizer residual. Chlorine test strips were available on-site. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Cutting board was stored on the floor behind the prep. cooler which was not being used at the time of inspection. 2. Fish was uncovered in the chest freezer which had ice buildup around it. 3. Gloves were observed stored on raw produce in a box. Corrective Action(s): 1. Rewash, rinse, sanitize, and air dry the cutting board and ensure that it is either stored off the floor to protect it from contamination or removed from the food premises. 2. Keep the fish covered in food grade materials in storage areas to protect it from contamination. 3. Do not store gloves with produce to protect the food from contamination. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup was observed on the floor near the backdoor area. Corrective Action(s): Clean the floor near the backdoor area to remove the buildup of food debris and to maintain the food premises in a clean condition. Correct within 1 week and contact the district EHO for a follow up inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was observed lining the surfaces near the deep frying area. Corrective Action(s): Remove the cardboard as it is not made of easy to clean, durable, and impermeable materials. Correct today. Violation Score: 3

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

Comments

First routine inspection was conducted for this fiscal year: Permit to operate was posted. Operator has FOODSAFE Level 1 training valid until November 4, 2022. Sushi bar: -Handwashing sink was adequately supplied with liquid soap, hot and cold running water, and paper towels. -Both prep. coolers, sushi bar cooler, and upright drinks cooler were at or below 4 degrees C. -Sushi rice was at a pH below 4.2 (actually measure below 4.0). Timer was in place was the sushi rice (using a 2 hour rule) as the Operator does not have the equipment to accuratley check for the pH of the sushi rice for each batch -Miso soup was hot-held at or above 60 degrees C internally. -100 ppm chlorine sanitizer was available in the bucket with wiping cloths and inside two spray bottles. Kitchen: -2-compartment sink was supplied with liquid soap, hot and cold running water, and paper towels (existing floor plan). One compartment must always be kept empty and be designated for handwashing purposes only; Otherwise, a separate handwashing sink will be required for installation. -Prep. cooler and upright cooler were at or below 4 degrees C. -Chest freezer was at or below -18 degrees C. -Rice was being hot-held at or above 60 degrees C. -No signs of recent pest activity were observed at the time of the inspection. -100 ppm chlorine sanitizer was measured in the bucket with wiping cloths. Other: -Chest freezers in the front area and hallway were at or below -18 degrees C. -Washroom handsinks were adequately supplied.