INSPECTION REPORT Health Protection JCHW-AZYTV3

PREMISES NAME Ok Hee Bae Food Co		Tel: (604) 619-4485 Fax:
PREMISES ADDRESS 303 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE June 22, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ok Hee Bae		NEXT INSPECTION DATE 4 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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen shrimp was thawing in standing water. Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler unit at 4C or less to prevent the growth of pathogens. Shrimp was placed under cold running water at the time of inspection. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings were found under the prep cooler, along the wall. Corrective Action(s): Ensure all areas affected with rodent droppings is cleaned and sanitized. Monitor area for further pest activity. Correction date: Today Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sushi bar had a container labelled "Sushi Bar Floor" - contents were unknown; left by the previous owner. Corrective Action(s): All chemicals must be labelled to identify the contents to prevent accidental mixing or misuse of chemicals. Unknown chemical was discarded at the time of inspection. Violation Score: 3

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

Comments

-Sushi cooler was at 4C (top and bottom). -Under counter prep cooler was at 4C. -Front sushi area was at 3C. -Walk-in freezer shared with the supermarket. -Temperatures are checked daily. -Sushi rice had a pH of 4.0. Sushi rice pH tested and recorded daily. pH meter calibrated daily. -High temperature dishwasher had a final rinse temperature of 80C on the dish surface (minimum 71C required for proper sanitizing). -3-compartment sink available for manual warewashing - sink plugs present. -Quats sanitizer dispenser was tested at 200ppm. -Quats sanitizer pail properly labelled and tested at 200ppm. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Foods stored off the ground and covered from potential contamination. -Facility is currently serviced by professional pest control - services supermarket and kiosk. -Health Permit hand delivered to operator. Ensure Health Permit is posted in a visible location. -FoodSafe Level 1 valid. Please contact the inspector if you have any questions or concerns.