INSPECTION REPORT Health Protection JCHW-CHMQ9S

PREMISES NAME Sushi Train Restaurant		Tel: (604) 580-8802 Fax:
PREMISES ADDRESS 102 - 15380 102A Ave Surrey, BC V3R 0B3		INSPECTION DATE August 25, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Soo Yeoul Kim		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual vegetable slicer was found to have food debris under the blade. Corrective Action(s): Ensure slicer is disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer blade was removed for cleaning and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw chicken was stored above vegetables. Corrective Action(s): Ensure raw foods are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. Raw chicken was relocated at the time of inspection. Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Sushi area under counter bar coolers were at 2C and 4C. -Kitchen prep cooler was at 4C (top and bottom). -Kitchen domestic refrigerator/freezer was at 4C/-15C -Service area upright cooler was at 4C. -Service area under counter bar cooler was at 2C. -Raw fish cooler was at 1C. -Sushi area chest freezers were at -20C and -21C. -Sushi area upright cooler was at -15C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Cooked chicken rapidly cooled in the upright freezer. Chicken was frozen and less than 0C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle and pail were at 200ppm and 100ppm respectively. Spray bottle properly labelled. -Sushi cutting surface sanitized after each use. -Scoops stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until April 29, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.