INSPECTION REPORT Health Protection JCHW-ARTPR2

PREMISES NAME Aomori Sushi Japanese Restaurant		Tel: (604) 543-0858 Fax:
PREMISES ADDRESS 12 - 13767 72nd Ave Surrey, BC V3W 9Z1		INSPECTION DATE October 4, 2017	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Woo Cheol Han		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Sushi cooler was at 4C. -3 under counter coolers in the sushi area were all at 4C or less. -Kitchen prep cooler was at 4C (top) and 3C (bottom). -Kitchen bar cooler (black) was at 1C. -Kitchen bar cooler (white) was at 4C. -Domestic refrigerator/freezer was at 4C/-14C. -Upright freezer was at -18C. -Small chest freezer (kitchen) was at -18C. -Back chest freezer was at -20C. -Hot holding was greater than 60C. -Hot potentially hazardous foods cooled in shallow metal containers. Beef made the previous night was at 4C in the kitchen bar cooler (white). -Sushi rice had a pH of 4.0 to 4.5. Sushi rice with a pH of 4.0 to 4.5 can be used for up to 24 hours. -Operator has purchased a probe thermometer to verify internal temperatures of potentially hazardous foods. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails properly labelled and tested at 200ppm. -Sink plug available for 2 compartment sink for manual warewashing. -General food storage practices good at the time of inspection. Raw foods properly stored below ready-to-eat foods. Foods were stored off the floor and covered. -General sanitation satisfactory at the time of inspection. Additional attention required in the back storage area under the shelving racks and door seals of sushi area bar coolers. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *Operator's FoodSafe level 1 issued prior to July 29, 2013. Certificate expires July 29, 2018. To recertify, operator can either successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-ARTPR2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: -Facility does not use margarine. -Facility uses trans fat free oils. -Other food items do not have margarine, shortening, hydrogenated, or partially hydrogenated in the ingredients list.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment