INSPECTION REPORT Health Protection KKIM-CWZQKE

PREMISES NAME Sushi Toki		Tel: (604) 428-5164 Fax:
PREMISES ADDRESS 4386 Beresford St Burnaby, BC V5H 0E7		INSPECTION DATE October 27, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Man Shen		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 = 22

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - No sanitizer observed to be in use in the kitchen. Only one bleach sanitizer spray bottle was found at the front cashier counter. This sanitizer was over 200ppm chlorine - which is too strong. Corrective Action(s): - Ensure to equip at least two sanitizers for the kitchen use only. Test strips available. Bleach sanitizer should be at 100-200ppm for food contact surfaces. Operator made an extra bottle of sanitizer at the time of inspection. Ensure to have another bottle. One should be located at the sushi bar and the other in the hot foods section. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - No liquid soap available at 2 handsinks inside the kitchen. One of them did not have paper towels as well. Corrective Action(s): - Operator purchased extra soap bottles at the time of inspection. Ensure there is soap and paper towel available at all handsinks. - Install soap dispenser for the handsink in the dishwashing area. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Observed a bowl of frozen scallop being thawed inside mop sink next to the dishwasher. Corrective Action(s): - Never put food inside the mop sink. Use prep sink for this purpose. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Observed multiple frozen eel being thawed on counter in room temperature. Corrective Action(s): - Thawing in room temperature is not a safe thawing method. Thaw frozen food under cold water or by using a microwave, or place them in the cooler the night before. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Debris build up observed on floor next to dishwasher. - Grease marks and debris observed on kitchen floor. Corrective Action(s): - Operator stated that yesterday was very busy and there was no time to clean due to staff shortage etc. Ensure cleaning routine is in place after closing. Clean the areas noted above. Date to be corrected by: Today Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer stored in the windex bottle with no label. Corrective Action(s): Label all sanitizer bottles. Date to be corrected by: Today Violation Score: 3

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

Comments

- All coolers at 4C or below. - Freezer at -4C. - Hot held food items at 60C or above. - Low temperature dishwasher reached 38C during the final rinse and the rinse water measured 100ppm chlorine. - No signs of pest observed at the time of inspection. - Operator with valid foodsafe certificate present at the time of inspection. Ensure to train all staff with the following: - Proper and frequent handwashing. If they see soap bottle empty, it should be replenished. - Making 100ppm chlorine sanitizer. All staff should know the mixing ratio of water and the bleach. - Proper thawing technique; this has been mentioned above in the violation section. - Only prep sink should be used to handle any food. Do not use handsink or mopsink to wash or thaw food items. Follow up inspection to take place in a month. Ensure there are no repeat violations. Permit fee invoice was hand-delivered. Cheque 028 received for permit fee amount of $87.50 for this fiscal.