INSPECTION REPORT Health Protection JCHW-BBJRBH

PREMISES NAME Sushi Line Japanese Restaurant		Tel: (604) 592-0055 Fax:
PREMISES ADDRESS 104 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE April 24, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ok Hee Kim		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Beef, chicken, and pork made the previous night and cooled were probed at 6C (stored in plastic containers with lids on). Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Cool foods in shallow trays, in single layers overnight, then transfer items into containers the next morning for storage. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice in the rice cooker was at 45C. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent growth of pathogens and or the formation of toxins. Rice was reheated in the microwave to greater than 71C and then placed into rice cooker for hot holding at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Water of insert used to store rice scoop changed daily and was found to have a fly in it. Corrective Action(s): Water must be changed every 2 hours. Water was changed at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Spoon was stored in the spicy scallop and handle was in direct contact with food. 2) Tempura was covered in grocery bag Corrective Action(s): 1) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was removed at the time of inspection. 2) Discontinue the use of using used grocery bags to cover foods - may result in potential contamination. Tempura was covered with a food grade material 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. -Upright cooler in sushi area was at 4C. -Upright cooler in customer area was at 4C. -Under counter cooler was at 4C. -Freezer unit (sushi area and dry storage) were at -18C. -Miso soup hot held at greater than 60C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail tested at 100ppm. -Tempura arrives frozen from an approved source (invoice available). -Sushi area cutting boards disinfected at least every 2 hours. -Plastic cover on sushi mats changed daily. -Foods stored off the floor and covered. Raw meats stored below 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 well maintained. -Operator's FoodSafe Level 1 valid until July 7 2023. -Please contact the inspector if you have any questions or concerns.