INSPECTION REPORT Health Protection JCHW-B2ZQSH

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2885 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE July 25, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tinh Thi Xuan Nguyen		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Sushi chef was observed using a rice bag as a cutting surface for cutting sushi. Sushi chef quickly threw the bag into the garbage can at the on-set of the inspection. Corrective Action(s): This is a repeat violation. This was discussed during the change over ownership inspection. Old rice bag are not an acceptable cutting surface as it cannot be adequately cleaned and sanitized. Also, the outside of the rice bag may become dirty during storage and transport and can contaminate foods. Sushi chef switched a proper cutting board for cutting fish. Repeat of this violation may result in the issuance of a violation ticket. Violation Score: 9

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

Comments

-Follow-up inspection to July 18, 2018. -High temperature dishwasher door has been repaired and door was found to function properly. High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing). -Raw meats were properly stored separately from ready-to-eat foods. -Flour and other batter is discarded at the end of each night. -All spray bottles were properly labelled to identify the contents. Ensure spray bottles are relabelled as needed. -Scoops were stored in a sanitary manner at the time of inspection. -Health Permit hand delivered to operator. Ensure permit is posted in a visible location. -Please contact the inspector if you have any questions or concerns.