INSPECTION REPORT Health Protection MBEK-C5USWJ

PREMISES NAME Raku Sushi (160th St)		Tel: Fax:
PREMISES ADDRESS 2355 160th St Surrey, BC V3S 9N6		INSPECTION DATE August 13, 2021	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) Derek Lai		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer was tested at 50 ppm quats. Corrective Action(s): Sanitizer bottle was emptied and refilled at sanitizer dispenser by operators, and re-tested at 200 ppm quats. Ensure that food contact surface sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (i.e. 200 ppm quats or as per manufacturer's specifications). Note: Operators indicated santiizer is being changed routinely. An air gap was observed in the dispenser sanitizer feed line at the time of inspection, which may have contributed to the low sanitizer concentration. It was discussed to allow the sanitizer dispenser to run prior to filling bottles until sanitizer concentrate reaches dispensing unit, or have feed line / dispenser inspected and/or serviced as needed to limit air gaps. Ensure sanitizer concentration is being verified with appropriate test strips (on site). 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

Routine health inspection conducted: Front display cooler at 1 to 4 degrees C (including top inserts, back reach in, and front display). 3-door under counter cooler at 1 degree C. Walk in cooler ("Raw Material Fridge #3," in deli area) at 2 degrees C. Walk in freezer ("Freezer #1," in meat dept.) at -22 degrees C. Food is covered and prepared items are labeled and dated. Thermometers available for cold holding units. Sushi rice pH measured at 4.0. Food safety and sanitation logs maintained. Hot and cold running water, liquid hand soap, and paper towels available for hand washing. 3-compartment sink properly equipped for manual ware washing. Storage areas, equipment, and utensils maintained in clean condition. No signs of pest activity. Hair control measures in place. FOODSAFE requirements met at time of inspection. Certificates valid to 2026. Permit posted in view of public.