INSPECTION REPORT Health Protection AHEN-AG5U6H

PREMISES NAME Sushi Train Restaurant		Tel: (604) 580-8802 Fax:
PREMISES ADDRESS 102 - 15380 102A Ave Surrey, BC V3R 0B3		INSPECTION DATE November 28, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Soo Yeoul Kim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Knives and peelers were stored on a surface liner which contained debris. Corrective Action(s): Ensure all items that contact food (e.g. knives, peelers) are stored in a clean food grade container to prevent them from becoming contaminated and to protect food from contamination. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard boxes were being reused to store packaged items. Corrective Action(s): Do not reuse cardboard boxes as they are not made of an easy to clean surface. Instead use food grade containers to store items; Correct today. Violation Score: 3

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

Comments

Sushi Bar: Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Sushi cooler and small cooler was 4 degrees C or less. Chest freezer was -18 degrees C or less. 100 ppm chlorine sanitizer (bleach water) was available in the spray bottle. Front service area: Handsink was supplied with liquid soap, hot and cold running water, and paper towels. Hot-held sauce was 60 degrees C or hotter. Chest freezer and upright freezer were -18 degrees C or less. Pop cooler and small cooler were 4 degrees C or less. 100 ppm chlorine sanitizer was available in the spray bottle. Kitchen: Handsink was supplied with liquid soap, hot and cold running water, and paper towels. Domestic cooler and prep. cooler were 4 degrees C or less. Freezer was -18 degrees C or less. Hot-held rice was 60 degrees C or hotter. Thermometers were available inside refrigeration units. A probe thermometer was available. 100 ppm chlorine sanitizer was available in the bucket. Dishwasher final rinse was 71.6 degrees C (71 degrees C or hotter) at the plate. Washrooms: Handsinks were supplied with liquid soap, hot and cold running water, and paper towels.