INSPECTION REPORT Health Protection JCHW-B88RVC

PREMISES NAME Aomori Sushi Japanese Restaurant		Tel: (604) 543-0858 Fax:
PREMISES ADDRESS 12 - 13767 72nd Ave Surrey, BC V3W 9Z1		INSPECTION DATE January 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Woo Cheol Han		NEXT INSPECTION DATE 5 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer was found to have cucumber debris under the blade area. Corrective Action(s): Ensure equipment is properly cleaned and sanitized after each use to prevent potential cross contamination of foods. Slicer was cleaned 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: Bar cooler (left side) was at 5C to 6C. Corrective Action(s): Adjust cooler unit and ensure it can maintain 4C or less on a constant basis. Violation Score: 3

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

Comments

-Sushi display cooler was at 4C. -Bar cooler (middle and right) were less than 4C. -Prep cooler was at 4C (top and bottom). -Table top bar cooler was at 4C. -Kitchen bar cooler was at 4C. -Upright glass door cooler was at 4C. -Kitchen chest freezer was at -18C. -Back storage chest cooler was at -20C. -Back storage upright freezer was at -12C. -Hot holding was greater than 60C. Foods are heated to greater than 71C prior to storage in the hot holding unit. -Sushi rice had a pH of 4.0. -Hot potentially hazardous foods cooled at room temperature for about 30 to 60 minutes and then transferred into cooler. Items were probed at 4C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were labelled and at 200ppm. -Sushi cutting board sanitized every 2 hours. -Rice scoop water container changed every 2 hours. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. Raw foods stored below ready-to-eat foods. Dry ingredient scoops stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -FoodSafe Level 1 valid until June 23, 2023. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B88RVC
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 meet 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