INSPECTION REPORT Health Protection YTAN-CHRRTL

PREMISES NAME J&S Sushi Food Service		Tel: (604) 575-1488 Fax:
PREMISES ADDRESS 101 - 15127 Hwy 10 Surrey, BC V3S 9A5		INSPECTION DATE August 29, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Changweon Heo		NEXT INSPECTION DATE 6 Months
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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked prawn tempura was cooling out at room temperature - staff stated prawns had been cooling for 2.5 hours. Prawns were measured to be at 25C. Corrective Action(s): Prawns placed in cooler at time of inspection. Ensure potentially hazardous food is not kept in the temperature danger zone (4C - 60C) for more than 2 hours. Keep hot food at 60C or hotter and cold food at 4C or colder. When cooling, ensure to cool food from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours in a refrigerator. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Hand sink properly supplied with hot and cold running water, liquid soap, and paper towels. - Quat-based sanitizer for sanitizing food-contact surfaces available at 200 ppm in bucket and spray bottle - good. - Prep coolers, undercounter cooler, and display coolers measured at 4C or colder. Accurate thermometers available. Temperature logs available and well-maintained. - pH of sushi rice less than 4. - Food storage practices satisfactory. All food properly covered. - Shared dishwasher with sandwich bar and grill. Dishwasher reached 75C at the dish surface during final rinse - good (minimum of 71C at the dish surface required). - General sanitation excellent. Equipment maintained in sanitary conditions. - No signs of pest activity noted at time of inspection.