INSPECTION REPORT Health Protection JCHW-AYFSD4

PREMISES NAME Fleetwood Sushi Restaurant		Tel: (604) 441-9981 Fax:
PREMISES ADDRESS 304 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE May 4, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Byung Yong Hwang		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 = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Both vegetable slicers were found to have dried food debris from previous use. Corrective Action(s): Ensure all equipment is cleaned and sanitized after each use. Equipment needs to be presoaked prior to washing to removed dried food debris. Items were properly washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A container of frozen cooked food was thawing at room temperature. Corrective Action(s): Frozen foods must be thawed in a cooler at 4C or less or under cold running water to prevent the growth of pathogens and or the formation of toxins. Items were still frozen and placed into the cooler at the time of inspection. Violation Score: 1

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

Comments

-Sushi cooler was at 4C. -Prep cooler in sushi area was 4C (top and bottom). -Bar cooler in sushi area was at 4C. Cooler door seals (both side) are beginning to break and will need to be repaired or replaced in the near future. -Glass door upright cooler (front) was at 4C. -Glass door upright cooler (back) was at 3C. -Upright freezer was at -15C. -Chest freezer is used for storage of non-potentially hazardous foods and old bottles. -Hot holding was greater than 60C (soup and rice). -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Did not observe issues regarding hand hygiene at the time of inspection. -Both bleach sanitizer pails had 200ppm chlorine. -Foods properly stored off the floor and covered. Dry ingredient scoops stored in a sanitary manner. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator on a monthly basis. Service report for April indicated no pest activity. One green dropping found by the back storage area. -FoodSafe Level 1 certificate valid (expires October 4, 2019). In order to meet the FoodSafe Level 1 requirement, FoodSafe certificates must be valid/not expired. -Please contact the inspector if you have any question or concerns.