INSPECTION REPORT Health Protection JCHW-CZ5S9Z

PREMISES NAME Sushi Tengoku		Tel: (604) 584-9787 Fax:
PREMISES ADDRESS 10194 152nd St Surrey, BC V3R 6N7		INSPECTION DATE January 3, 2024	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jennifer Hwang, Jung Hoon Son		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Men's washroom did not have single use paper towels. This is a repeat violation. Corrective Action(s): Ensure handwashing supplies are checked daily and handwash stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Pest issues continue to persist. Rodent droppings are still being observed in the kitchen. Operator stated they will be changing pest control operators. Corrective Action(s): Determine potential entry points for pest and seal entry points to prevent pest entry. Clean and sanitize all affected areas and continue to monitor for pest activity. Violation Score: 3

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

Comments

-Follow-up inspection to November 22, 2023. -Did not observe staff cellphones stored on work surfaces at the time of inspection. -Operator has reviewed with staff proper hand hygiene. Gloves cannot be washed and must be changed when they become potentially contaminated. -Cooked chicken was made approximately 90 minutes ago and stored in multiple layers for cooling Chicken was at 33C. Cooked potentially hazardous foods must be cooled rapid in shallow layers/single layers. -Please contact the inspector if you have any questions or concerns. -Signature not required.