Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-AU2VED
PREMISES NAME
Two Guys Sushi & Seafood Grill		Tel: (778) 828-8306
Fax:
PREMISES ADDRESS
15169 Roper Ave
White Rock, BC V4B 5C9		INSPECTION DATE
December 14, 2017		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Yoo Seung Jeong		NEXT INSPECTION DATE
December 15, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 15
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Commercial dishwasher final rinse is at about 10ppm chlorine (second run was lower).
Corrective Action(s): Immediately wash dishes and utensils in the dishwasher and then sanitize in the sink filled with a chlorine sanitizing solution of 100ppm and soak for 2 minutes, then air dry. Repair dishwasher (call has been made).
Violation Score: 15

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 check:
Hand washing stations have liquid soap and paper towels. Non-latex gloves are also available.
Walk-in cooler, both prep coolers, domestic cooler are all at 4 C /40 F or colder - good.
Sushi display - air temperature is above 4 C but food temperature is below 4 C (tuna, seafood). The sushi display cooler is emptied at night and stocked with fresh food daily. - ok.
Hot holding miso soup is above 60 C - good.
Sushi rice is made fresh every 3-4 hours - good.
Chlorine is available to use to sanitize wiping cloths.
Keep daily records for fridge temperatures and for the dishwasher final chlorine sanitizing rinse (50ppm required - see above).
Sockeye salmon is received frozen and stored in the freezer. Receipts are available (including freezing at -20 for 7 days on some receipts).
Provide letter from second salmon supplier.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JELR-AU2VED
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment