INSPECTION REPORT Health Protection JCHW-CGPQA4

PREMISES NAME 104 Sushi & Co.		Tel: (604) 496-2133 Fax:
PREMISES ADDRESS 110 - 10422 168th St Surrey, BC V4N 1R9		INSPECTION DATE July 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) HyunSeok Jung		NEXT INSPECTION DATE July 29, 2022
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) No bleach sanitizer was available in the back food preparation area 2) Cell phone was placed on a cutting board Corrective Action(s): 1) Bleach at 100ppm to 200ppm must be available in each food preparation area to properly sanitize food contact surfaces. Bleach at 200ppm was prepared at the time of inspection. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water. 2) Do not place cell phones on food contact surfaces to prevent potential contamination of food. Cell phone was removed and cutting board was washed and sanitized 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 food debris under the blade. Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing at the end of the day to prevent potential cross contamination of foods. Slicer blades were removed and slicer was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot water tank was leaking water. Corrective Action(s): Contact a plumber to service the hot water tank to repair the leak. Do not turn off the water tank - facility requires hot water for operations. Operator contacted a plumber at the time of inspection. Violation Score: 3

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

Comments

-Sushi display cooler was at 4C. -Sushi area under counter coolers were at 4C. -Kitchen prep cooler was at 1C (top) and 3C (bottom). -Upright cooler was at 3C. -Front glass door cooler was at 4C. -Kitchen upright freezer was at -16C. -Sushi area chest freezer was at -18C. -Back storage are freezer was at -18C. -Hot holding was greater than 60C. -Cooked chicken made the previous night was less than 4C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi cutting boards sanitized after each order. Bleach in sushi area was at 100ppm and spray bottle properly labelled. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. Raw meats stored separately from ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until April 24, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.