INSPECTION REPORT Health Protection AFOK-BHMU7X

PREMISES NAME PSI Sushi & Roll		Tel: (604) 992-6569 Fax:
PREMISES ADDRESS 103 - 10245 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE November 5, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Park Sung Il		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): several containers of ready to eat products such as: imitation crab meat, masago (fish eggs), and diced tuna sashimi were stored at room temperature along the sushi counter. The following internal temperatures were measured: - 2 containers of masago: 13C - diced tuna: 13C Corrective Action(s): Food products were discarded. Ensure sushi products are stored less than 4C or time track to be stored at room temperature for a maximum of 2 hours when temperature exceeds 4C. 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: The bottom of a few of the wooden sushi serving boards were starting to get moldy. Corrective Action(s): Staff advised that wooden sushi serving boards are not longer being used. Discard all wooden sushi boards and have them replaced with a food grade material that can be easily washed and sanitized. Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: Chlorine dishwasher achieved a final rinse concentration of 100ppm. Containers of chlorine (bleach) solution was prepared at the time of inspection. Ensure sanitizing solutions are prepared as soon as the restaurant and changed when needed. All wiping rags need to be stored in a sanitizing solution when they are not in used as opposed to be stored on cutting boards. All cooler units at 4C and equipped with thermometers. Chest freezers between -13C to -18C. All food items stored at least 6 inches off the ground. Whole sashimi dated after they have been skinned. hand washing stations satisfactory. General sanitation has improved from last inspection. Ensure premises is maintained in a sanitary manner. Hard to reach areas such as behind, between, and underneath equipment and cooking units are cleaned frequently to prevent the buildup of grease and food debris. note: Receipt available for salmon and tuna products and obtained from approved supplier. However, all sashimi products need to be clearly indicated on the receipt that they have met the freezing requirements for the killing of parasites and that they are ready-to-eat.