INSPECTION REPORT Health Protection YTAN-CS5RNK

PREMISES NAME Nice Sushi		Tel: Fax:
PREMISES ADDRESS 132 - 3388 Rosemary Heights Cres Surrey, BC V3S 0K7		INSPECTION DATE May 24, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jiang Liu		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One mini cooler storing sauces requiring refrigeration was measured at 9C. Corrective Action(s): All cold potentially hazardous food items such as sauces with mayonnaise or dairy to be stored at 4C or colder. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Mini cooler storing sauces (requiring refrigeration) measured at 9C. Corrective Action(s): Repair or replace the mini cooler, such that it is capable of maintaining temperatures at 4C or colder. Do not store any potentially hazardous food items in this cooler in the meantime. Correct by: 1 week Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Countertop deep-fryer was onsite. Corrective Action(s): Remove this piece of equipment from the facility, as there is no commercial exhaust canopy available. Frying only to occur in your vent-less fryer which was previously approved. Operator turned off the fryer at time of inspection. Once the oil cools, discard the oil and remove this fryer from your facility. Correct by: Immediately. Violation Score: 3

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

Comments

- Hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels. - General sanitation good at time of inspection. - Equipment maintained in sanitary conditions. - Bleach sanitizer solution available at 100 ppm in spray bottles and buckets for storing wiping cloths. - High-temperature dishwasher reached 75C at the dish surface during final rinse cycle. Good, minimum of 71C at the dish surface required. - Discussed defrosting/thawing procedures at time of inspection. Reminder there is to be no thawing out at room temperature. All thawing must be done in a cooler overnight, under cold running water, or in a microwave/as part of the cooking process. - Hot-held miso soup at 60C or hotter. - Freezer temperatures (upright freezer and chest freezers) were satisfactory. - Sliding glass-door cooler in the back kitchen measured at 4C or colder. - Good food storage practices noted. All food stored off the floor and properly covered/protected from contamination. Good separation between raw and ready-to-eat items. No lack of cold or dry storage space noted at time of inspection. Notes regarding coolers: - Sushi bar cooler was not in use at time of inspection and was not storing any potentially hazardous food items. **Ensure cooler is capable of maintaining temperatures at 4C or colder prior to using to store cold potentially hazardous food items. - One mini cooler was being cleaned at time of inspection and was not storing any potentially hazardous food items. **Ensure cooler is capable of maintaining temperatures at 4C or colder prior to using to store cold potentially hazardous food items. - Second mini cooler was measured at 9C and was storing sauces requiring refrigeration. See violation code 205 and 308 above.