INSPECTION REPORT Health Protection JPAK-B2TTN6

PREMISES NAME Sushi Teria		Tel: (604) 852-0120 Fax:
PREMISES ADDRESS 33790 George Ferguson Way Abbotsford, BC V2S 2M6		INSPECTION DATE July 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chong Tae 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): When inquired about manual dishwashing, operator skipped sanitizing step and went from rinsing to air drying. Corrective Action(s): Educated operator that there are 3 steps involved; wash rinse then sanitize. Korean version of manual dishwashing on the wall of restaurant. Required operator to refer to the manual and train all staff of proper dishwashing. Operator filled the third compartment with hot water and bleach for sanitization; 200 ppm of residual chlorine detected Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two large pieces of raw meat seating at room temperature. When measured, surface temperature was at 3 C. Corrective Action(s): Upon entrance to the back kitchen, operator put the meat away into a working fridge. Educated that all thawing has to be done under cold running water or in a cooler at 4 C Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed food debris and grease build up throughout the facility. Cardboard is being used to soak up oil near small portable fryer. This is a fire hazard. Corrective Action(s): Required operator to perform thorough cleaning throughout the kitchen and required to remove all cardboard as they are not durable and are not easily cleanable. Date to be corrected by: July 20 2018 Violation Score: 3

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

Comments

Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks Bleach sanitizer spray bottle on site and in use; 200 ppm of chlorine residual detected Front beverage cooler at 4 C or lower Sushi display cooler at 4 C or lower Up right coolers/freezers at 4 C or lower and -18 C or lower respectively All other freezers are at -18 C or lower Staff washroom in sanitary condition Employee washed hands frequently and appropriately No sign of pest activities noted at the time of inspection; ensure to replace fly traps as needed.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B2TTN6
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: 0.15 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