INSPECTION REPORT Health Protection YTAN-CVDT45

PREMISES NAME Ato Sushi		Tel: (778) 574-2258 Fax:
PREMISES ADDRESS 103 - 5570 152nd St Surrey, BC V3S 5J9		INSPECTION DATE September 5, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jong Yeon You (Edward)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing sink in corner at cook line was not equipped with soap and paper towels. Corrective Action(s): Staff provided the sink with liquid soap and paper towel at time of inspection. Ensure all designated hand washing sinks are properly equipped with liquid soap and paper towels in dispensers (preferably wall-mounted). Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some deep cleaning required under/behind large equipment (such as cooking equipment, refrigeration units, etc.). Grease/food debris build-up accummulation observed. Corrective Action(s): Ensure large equipment is pulled out regularly (i.e., at least once a week) to allow for cleaning in all hard-to-reach areas. Correct by: 1 week Violation Score: 3

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

Comments

- All other hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels (see violation code 401 above). - Food preparation sink maintained in sanitary conditions. - High-temperature dishwasher reached 73C at the dish surface during rinse cycle. Good - minimum of 71C at the dish surface required. - Two-compartment warewashing sink maintained in sanitary conditions. - Bleach sanitizer solution available at 100 ppm - 200 ppm. - All coolers measured 4C or less. - Freezers measured -18C or less. - Accurate thermometers available. **Ensure each cooler is equipped with its own thermometer, and ensure to maintain daily temperature logs. - Hot-held rice and miso soup at 60C or hotter. - Sushi rice acidified. pH at 4.2 or less. - Good food storage practices noted - all food stored properly covered/protected from contamination. Good separation between raw and ready-to-eat food items. - Equipment and utensils maintained sanitary conditions (ventilation canopy, ice machine, insides of coolers and freezers, food storage bins, racks, etc.). - General sanitation satisfactory, aside from some hard-to-reach areas (see violation code 306 above). - Dry storage areas satisfactory. **Purchase additional storage racks as needed. - No signs of pest activity noted at time of inspection. - Mop sink maintained in sanitary condition.