INSPECTION REPORT Health Protection JELR-BBHTMU

PREMISES NAME Taka's Sushi		Tel: (604) 538-8587 Fax:
PREMISES ADDRESS 15208 Pacific Ave White Rock, BC V4B 1P7		INSPECTION DATE April 23, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Dilyar Dilmurat		NEXT INSPECTION DATE 1 Month
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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher was run several times. Although the gauge read 192F (89C), the water temperature inside the machine was 69C during most of the runs. Thermolabel did not change colour, which indicates the water temperature did not reach 71C at the plate level.. Corrective Action(s): Clean out the dishwasher or have it serviced to ensure that the water temperature inside the machine reaches 71C (160F). In the meantime, if this temperature is not reached, then sanitize the dishes manually after they are washed by fully submerging the dishes in a 100-200ppm chlorine solution (1 tsp bleach per 1 L of water). Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection: - Handwashing stations equipped with liquid soap, single-use paper towels, and hot/cold running water. - Large 2-door cooler was at <4C (35-40 F your gauge). - Front prep coolers and sushi display coolers were all at <4C. - Blast freezer gauge read -60C. - All other freezers was <-18C. - Hot holding of soup was >60C. - Invoice for seafood products available. Seafood (salmon) is frozen as required. - No raw oysters. - Sushi rice mixed with vinegar was being stored at room temperature. Discard after 4 hours. - Bleach sanitizing solution for wiping cloths was measured at about 200ppm of chlorine. - High temperature dishwasher, see above. - Reminder to renew your Food Safe certificates before the 5 year expiry date.