INSPECTION REPORT Health Protection JCHW-B4CPZK

PREMISES NAME Aomori Sushi Japanese Restaurant		Tel: (604) 543-0858 Fax:
PREMISES ADDRESS 12 - 13767 72nd Ave Surrey, BC V3W 9Z1		INSPECTION DATE September 6, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Woo Cheol Han		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Kitchen chef was observed wiping hands on a cloth towel between handling foods. Corrective Action(s): If hands need to be wiped dry, it must be done using a single use method - single use paper towels. Using a cloth towel may result in potential cross contamination. Review hand hygiene with all staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken was observed being microwaved in a plastic bag Corrective Action(s): Do not reheat foods in plastic bags. Chemicals from the bag may migrate over to the foods when subjected to high temperatures. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Kitchen domestic refrigerator/freezer refrigerator side was at 7C and sushi area bar cooler (middle) was at 6C Corrective Action(s): Adjust cooler units to ensure they can maintain 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Cooler units were adjusted at the time of inspection. Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Left and right sushi bar coolers were at 4C. -Kitchen upright glass door cooler was at 4C. -Kitchen prep cooler was at 4C (top and bottom). -Kitchen bar cooler was at 4C. -Kitchen upright freezer and chest freezers were less than -18C. -Hot holding was greater than 60C for hot holding unit and on stove. Do not turn off the element on the stove if it is used to store extra soup. -Chicken made the previous night was at 4C to 5C. Items were cooled in shallow layers prior to placed into a larger container. Items appeared to be cooled properly. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer pails in sushi area and back kitchen were at 200ppm. Sushi cutting board sanitized every hour with bleach sanitizer. -Handwash station both accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Vegetable peelers were found to be clean and sanitary. -Food items stored off the floor and properly covered. Ingredient scoops were stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -FoodSafe Level 1 valid. Operator FoodSafe Level 1 valid until June 2023. -Please contact the inspector if you have any questions or concerns.