INSPECTION REPORT Health Protection MBEK-CDTR5B

PREMISES NAME Surrey Damiko Sushi		Tel: (604) 531-0006 Fax: (604) 590-1252
PREMISES ADDRESS 140 - 2950 King George Blvd Surrey, BC V4P 1A2		INSPECTION DATE April 25, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Derek Hee You		NEXT INSPECTION DATE May 13, 2022
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: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two boxes of imitation crab meat observed at ambient temperature. Boxes were located on top of one of the chest freezers outside of the kitchen. Surface temperature of crab meat (bagged) was 6 to 9 degrees C. Corrective Action(s): Imitation crab meat relocated to a cooler at 4 degrees C or less. Ensure all cold potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer in sushi prep area and kitchen measured at greater than 200 ppm chlorine (test strip was starting to "bleach out" or turn white). Corrective Action(s): Bleach water sanitizer was re-made at 200 ppm chlorine. Ensure that sanitizer is available at all times at the correct concentration (e.g. bleach water sanitizer - 100 to 200 ppm chlorine) for effective sanitizing of surfaces, equipment, and utensils. Note: Ensure bottles/containers are appropriately labeled and accessible in all food prep areas. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of oil, dust, and/or debris (including food debris) observed in the following areas: - Ventilation canopy and surrounding cook line (floors, walls) - Ceiling/vent near cook line and dry storage - Dry storage area (including dry storage containers) - Cooler door seals Corrective Action(s): Ensure above-noted areas are properly cleaned and sanitized. Oil, dust, and debris may potentially contaminate other surfaces or food, and may potentially attract pest activity. Date to be corrected by: May 9, 2022. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Kitchen hand sink located near cook line is leaking at faucet spout (faucet handles do not fully close valve). 2. Right cooler at sushi prep line is accumulating liquid on interior bottom surface. Corrective Action(s): Ensure above-noted equipment is fixed to stop leakage and ensure equipment is in overall good operation. Continue to keep sink on during operations to ensure hand sink is supplied with hot/cold running water at all times. Date to be corrected by: May 9, 2022. Violation Score: 9

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

Comments

Routine health inspection conducted. - Coolers at 4 degrees C or less - Freezers at -18 degrees C or less - Hot holding internal food temperature at 60 degrees C or more - Hand sinks supplied with hot and cold running water, liquid hand soap, and single use paper towels - High temperature dishwasher measured 74 degrees C at the utensil surface (minimum required: 71 degrees C at the utensil surface) - Non-latex gloves available - Server station bleach water sanitizer (spray bottle and container with wiping cloths) measured at 200 ppm chlorine - No signs of pest activity at time of inspection