Report No. 252162

INSPECTION REPORT
Health Protection
252162

PREMISES NAME
Sushi Shogun Japanese Restaurant

Tel: (604) 498-6388
Fax:

PREMISES ADDRESS
13591 King George Blvd
Surrey, BC V3T 2V1

INSPECTION DATE
May 11, 2021

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)
Wei Hong Chen

NEXT INSPECTION DATE
6 Months

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	Yes

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Observation: Metal containers stored in handsink at front sushi prep area and in kitchen.
Health rationale: Handsinks, which contain obstructions might discourage handwashing which is essential for preventing contamination of foods.
Corrective action: Metal containers were removed from handsinks during inspection. Ensure nothing is stored in handsinks to encourage employee handwashing practices.
Corrective Action(s):

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Observation: Multiple scoops and bowls observed inside dry storage containers.
Health rationale: Scoops placed directly inside dry storage containers can cause cross contamination when employees reach in to get food.
Corrective action: Scoops were removed during inspection and cleaned & sanitized. Operator was educated to ensure scoops always remain outside food containers to reduce risk of contamination.
Corrective Action(s):
Violation Score:

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

Comments

Observed during inspection:

1) Temperatures:
-Walk-in cooler at 4C
-Walk-in freezer at -18C
-Chest freezer at -20C
-Prep cooler at 4C (top and bottom)
-Prep cooler at sushi station at 4C
-Domestic freezer at sushi station at -19C
-display cooler at sushi station at 3C
-Rice in cooker at 70C
-Hot holding unit at 71C
-Sushi rice at pH = 4.0

2) Sanitation:
-General sanitation - good!
-Chemical dishwasher reaches 50ppm chlorine concentration at plate level and strips available for regular testing.
-2-compartment sink with drain plugs available for manual washing of dishes.
-QUATS sanitizer bottles (x2) at >200 ppm QUATS concentration.
-All handsinks (2 in kitchen, 2 in staff washroom and 4 at front service/sushi station) all adequately supplied with hot and cold running water, soap, and paper towel.
-Mop sink area separate from food storage and kept in sanitary manner.
NOTE: Ice machine not in use right now (take-out only)

3) Storage:
-All food stored off the ground (at least 6 inches)
-Ready-to-eat items separated from raw foods.
-All foods in coolers are covered with food grade materials.
-Dry storage area kept in sanitary manner.

4) Pests:
-No pests observed during time of inspection.
-Pest control company contracted - comes every month to inspect.

5) Administration:
-Foodsafe Level 1 trained employee on premises (expires Nov. 30 2024)
-Operating permit visible during inspection.