INSPECTION REPORT Health Protection TCHN-D27U3D

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2885 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE February 6, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tinh Thi Xuan Nguyen		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 402 noted on Routine inspection # JCHW-AP6SW4 of Jul-11-2017 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: 1) Operator observed washing toilet in staff washroom and did not wash hands before working in the kitchen. 2) Sushi staff did not properly wash hands throughout entire inspection. Sushi staff member washed hands with water and wiped on blue cloth towel. This is a repeated deficiency. Correction: 1) All food handlers must properly wash hands whenever hands become potentially contaminated and whenever performing other tasks between handwashing. 2) Staff must properly wash hands with liquid soap and warm water, followed by drying with single use paper towels. Continued improper handwashing practices will result in the issuance of a violation ticket.

Comments

Routine inspection conducted Temperatures: 2-door undercounter cooler (#7,Beverage Air): -0.4°C Soup holder: 75.1°C Countertop cooler (#8, Server station): 7.2°C 2-door freezer (#4, Centerline): -18.6°C 2-door cooler (#1, Traulsen): 1.3°C Rice cooker (Tiger, nearest entrance): 79.2°C Crock pot: 60.0°C Rice cooker (Tiger, nearest wall): 76.2°C 3 door prep cooler (#2, nearest cooking line): 1.8°C Small bar-fridge (Diplomat, beside cooking line): 1.3°C 2 door prep table (#3, sushi prep): 4.4°C 1-door freezer (#6, Frigidaire): -25.8°C 1-door freezer (#5, Frigidaire): -15.4°C Sushi rice is acidified Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. High temperature dishwasher not turned on at start of inspection; Please ensure unit can reach at least 71°C using a waterproof max/min thermometer. Calibrate thermometer monthly Maintain temperature logs Ensure dishwasher is on whenever cooking is being done in the kitchen Bleach sanitizer in spray bottles measured 100-200ppm at time of inspection Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection Valid decal displayed Staff had valid FoodSAFE (exp Jan 11, 2028) Let your district inspector know if there are any questions or changes to your previously approved plans