INSPECTION REPORT Health Protection MBEK-BGASXT

PREMISES NAME Tobiko Sushi		Tel: (604) 560-6399 Fax:
PREMISES ADDRESS 102 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE September 23, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Grace Lin		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One spray bottle labeled "sanitizer" had no detectable chlorine. Corrective Action(s): Staff remade sanitizer and it was tested at 100 to 200 ppm chlorine. Ensure sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine). Verify with test strips (on site) and change solution as often as necessary to maintain these concentrations. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Wasabi piping bag was located next to the hand sink. The tip of the bag was slightly overhanging the hand sink. 2. Two bowls of food were observed to be double stacked with no barrier or lid in between. 3. Raw chicken and raw beef were observed to be stored above ready-to-eat foods (e.g. wasabi and shredded radish) within the preparation cooler. Note: All food items were covered and no leakage was observed. Corrective Action(s): 1. Removed. Ensure no food and/or utensils are stored near the hand sink as they may potentially become contaminated by splashing. If food and/or utensils are to be stored in this area, suitable splash guard(s) must be in place to protect food/utensils from potential splashing. 2. Ensure a suitable barrier is in place (e.g. food grade lid or plastic wrap) to protect food from potential contamination if food items are stacked. 3. Ensure proper food storage practices are always being followed. Never store raw foods (e.g. raw beef, chicken, eggs) above ready-to-eat foods as raw liquid from these items may potentially drip onto and contaminate foods below. Violation Score: 9

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

Comments

Routine inspection conducted: - Front sushi display coolers at 1 to 2 degrees C - Small white cooler at 4 degrees C - Preparation cooler at 4 degrees C (above) and 4 to 5 degrees C (below). Note: Monitor and adjust as necessary to ensure temperature of 4 degrees C or less are maintained. - Upright 2-door cooler at 3 degrees C - Glass door under counter cooler at 4 degrees C - Upright 2-door freezer at -13 degrees C - Upright 1-door freezer -8 degrees C - Thermometers are available for cold holding units - Hot holding internal temperatures at 60 degrees C or more - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Bleach water sanitizer available at 100 to 200 ppm chlorine in labeled buckets in front and back areas. - Low temperature dishwasher measured 37 degrees C and 50 ppm chlorine in the rinse residual at the utensil surface. - Ventilation canopy in clean condition - Washrooms maintained in clean condition - Temperature records and dishwasher logs are maintained - Permit posted at front Reminder: Keep copies of all staff FOODSAFE certificates on site for review.