INSPECTION REPORT Health Protection JCHW-AF6S62

PREMISES NAME Fleetwood Sushi Restaurant		Tel: (604) 441-9981 Fax:
PREMISES ADDRESS 304 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE October 28, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Byung Yong Hwang		NEXT INSPECTION DATE November 04, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): A paring knife was found stored between the wall and prep table. Corrective Action(s): Discontinue the practice of storing utensils in this manner - the space between the wall and table cannot be properly cleaned and sanitized. Knife was sanitized and relocated at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator observed wiping hands with a cloth towel stored in apron. Corrective Action(s): Discontinue the practice of using cloth towel for wiping/drying hands. Hands must be wiped/dried using single use paper towels to prevent potential recontamination or cross contamination of hands. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) A few droppings were observed in the dry storage area, by the chest freezer, and by the grease interceptor. 2) Door seals for the prep cooler were torn and were found to have food debris/mould Corrective Action(s): 1) Ensure areas affected by rodent droppings are cleaned and disinfected with a 1:10 bleach solution. Correction date: Today 2) Ensure door seals are cleaned and sanitized on a regular basis and are maintained in a clean and sanitary condition. If cooler unit door seals begin to degrade, they will need to be replaced/repaired in the future. Correction Date: Today Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chlorine sanitizer in the kitchen was unlabelled and caused test strip to bleach out. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. To prepare 100ppm to 200ppm sanitizer, add 1 teaspoon of bleach per liter of water. Once labels begin to fade, ensure container is relabelled. Violation Score: 3

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

Comments

-Sushi display cooler was at 3C. -Bar cooler in sushi area was at 1C. -Prep cooler was at 4C (top and bottom). -Glass door cooler (back) was at 4C. -Glass door cooler (front) was at 3C. -Upright freezer was at -18C. -Chest freezer was at -15C. -Hot holding of rice, soup, and sauce was greater than 60C. -Sushi rice had a pH of 4.0. -Tempura is fried in advance and is frozen for use throughout the day. Chicken and beef is made each morning and is cooled in small portions in the back cooler (items made between 1000-1100 were at 7C and 9C at 1330) -High temperature dishwasher had a final rinse temperature of 76C 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. -Foods properly stored off the ground and covered. -Facility is monitored by a professional pest control operator. A few droppings were observed in the facility. Pest infestation has decreased significantly since the last inspection. -Washroom clean and sanitary. *FoodSafe Level 1 certificates issued prior to July 29, 2013 (do not have an expiry date) expire on July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 course or an online refresher course (foodsafe.ca) -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AF6S62
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: -Facility does not use margarine. -Oil is trans fat free. -Other food items met the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment