INSPECTION REPORT Health Protection SDHI-CCETFW

PREMISES NAME Raku Sushi (160th St)		Tel: Fax:
PREMISES ADDRESS 2355 160th St Surrey, BC V3S 9N6		INSPECTION DATE March 11, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Derek Lai		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 = 6

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice (un-acidified) stored at room temperature and measured at 22'C internal temperature with probe thermometer. Staff stated that it was cooked >4 hours ago. Staff voluntarily discarded the rice during time of inspection. Corrective Action(s): Potentially hazardous foods must be adequately cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours. Foods must then be cold stored at 4'C to prevent pathogen growth and toxin production. Monitor food temperatures by using a clean and sanitized probe thermometer to verify the temperature. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Packaged crab meat observed stored at room temperature and probed at 20'C. Staff explained that the crab meat was thawing. Staff voluntarily discarded the crab meat during time of inspection. Corrective Action(s): Ensure potentially hazardous foods are thawed properly to prevent time-temperature abuse and the risk of potential pathogen growth. Foods may not be thawed at room temperature. Foods must be thawed in the original packaging under running water or under refrigeration. Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C - Front display cooler measured at 2'C - Temperature logs maintained - General sanitation of premise satisfactory - Hand washing station supplied with hot and cold running water, liquid soap and paper towel - QUATS sanitizer measured at 200 ppm QUATS concentration - No signs of pests during time of inspection - All food stored covered and at least 6 inches off the floor - Sushi rice measured at pH = 4.0 - Hair nets available for staff and visitors - FOODSAFE Level 1 trained staff available on site - Operating permit posted and visible Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector if you have any questions or concerns.