INSPECTION REPORT Health Protection JCHW-BMDS9L

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2885 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE March 4, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tinh Thi Xuan Nguyen		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 4

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Batter/coating from the previous night with dried pieces of food was not discarded at the end of the night. Corrective Action(s): Any left over batter/coating from the previous night must be discarded. Do not keep the batter/coating for reuse. Batter/coating was discarded at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Front bleach spray bottle had no detectable chlorine concentration. Corrective Action(s): Ensure bleach sanitizer is maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach was prepared at 200ppm at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual vegetable slicer was found to have dried carrot debris under the blade area. Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing after each use. Slicer was cleaned and sanitized at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom handwash station did not have any liquid hand soap. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Liquid hand soap was refilled at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Insert of raw fish was stored above cooked shrimp. Corrective Action(s): Ensure food is stored in a manner which prevents potential contamination. Cooler was reorganized 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. -Prep cooler was at 4C (top and bottom). -Double door upright cooler was at 4C. -Single door upright cooler was at 0C. -Kitchen bar cooler was at 4C. -Serving station upright cooler was at 4C. -Bar area cooler was at 4C. -Double door freezer was at -18C. -Single door upright freezer was at -12C. -Hot holding was greater than 60C. Soup was heated to greater than 74C prior to placing into holt holding unit. -Chicken was pan fried and deep fried to greater than 74C. -Sushi rice had a pH of 4.0 to 4.5. -Cooked chicken (made the previous night) was at 4C. Hot potentially hazardous foods were properly cooled. -High temperature dishwasher had a final rinse temperature of 78C on the dish surface (minimum 71C required for proper sanitizing). -Kitchen and serving area handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Hand hygiene practices of staff have improved. -Blender container washed and sanitized after each use. -Ice machine was clean and sanitary. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Operator FOODSAFE Level 1 valid until February 12, 2023. -Please contact the inspector if you have any questions or concerns.