INSPECTION REPORT Health Protection TCHN-CWALW5

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2885 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE October 3, 2023	TIME SPENT 6 hours
OPERATOR (Person in Charge) Tinh Thi Xuan Nguyen		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Scoop with out a handle being used for flour. Corrective Action(s): Please use a handle-d scoop to prevent contamination of ingredients. Scoops also need to be washed daily to prevent build up. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: 2-door undercounter cooler (#7,Beverage Air): 0.6°C Soup holder: 76.2°C Countertop cooler (#8, Server station): 4.6°C 2-door freezer (#4, Centerline): -17.0°C 2-door cooler (#1, Traulsen): 1.3°C Rice cooker (Tiger, nearest entrance): 77.0°C Crock pot: 60.0°C Rice cooker (Tiger, nearest wall): 67.4°C 3 door prep cooler (#2, nearest cooking line): 2.1°C Small bar-fridge (Diplomat, beside cooking line): 2.6°C 2 door prep table (#3, sushi prep): 4.0°C 1-door freezer (#6, Frigidaire): -25.3°C 1-door freezer (#5, Frigidaire): -15.4°C Sushi rice is acidified Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. High temperature dishwasher not turned on at start of inspection; measured 76.9°C by end of inspection Ensure dishwasher is on whenever cooking is being done in the kitchen Bleach sanitizer in spray bottles measured 100-200ppm at time of inspection Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection Valid decal displayed Staff had valid FoodSAFE (exp Jan 11, 2028) Let your district inspector know if there are any questions or changes to your previously approved plans