INSPECTION REPORT Health Protection AHEN-AVQU53

PREMISES NAME Sashimi & Sushi Express		Tel: (604) 584-1190 Fax:
PREMISES ADDRESS 101C - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE February 6, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jun Mo Ko		NEXT INSPECTION DATE 6 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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held miso soup was measured at 56 degrees C internally (below 60 degrees C) in the warmer for less than 2 hours. The lid was partly open as the scoop was kept inside the unit. Corrective Action(s): Staff member reheated the soup to at least 74 degrees C (165 degrees F) at the time of inspection, placed it into the warmer, and stored the scoop separately from the warmer. Please check the internal temperature of the hot-held food at least every 2 hours and maintain it at or above 60 degrees C / 140 degrees F. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): 1. Egg cartons were observed below a pot and were being used to store it off the floor. 2. A metal piece was attached to a faucet of the 2-compartment sink through a tie that was not made of acceptable materials. This piece was in place as the dispensing head was leaking according to the Operator. Corrective Action(s): 1. Operator removed the egg cartons and stored the pot on a clean stainless steel surface. Note: All pots must be stored at least 6 inches off the floor on an easy to clean, durable, smooth, impermeable, and non-toxic surface. 2. Operator removed the long metal piece, removed the ties, and replaced the dispensing head of the faucet with a new one that was being stored on-site. Both hot and cold running water was accessible from the tap of the 2-compartment sink and the new dispensing head was not leaking. Violation Score: 3

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

Comments

Handsink next to the sushi bar and handwashing station (first 2-compartment sink) across the frying area were adequately supplied with liquid soap, hot and cold running water, and paper towels. Prep. cooler, upright cooler, sushi bar cooler, second prep. cooler, and both small coolers were at or below 4 degrees C / 40 degrees F. One door freezers were at or below -18 degrees C / 0 degrees F. Hot-held rice was at or above 60 degrees C / 140 degrees F (actually near 66 degrees C internally). Sushi rice pH was between 4 to 4.5 (must be below 4.2 to keep at room temperature). Operator mentioned that they make a new batch of rice at least every 4 hours. Please document the time that the sushi rice is made and discarded each day. Temperature log for refrigeration units was available. 100 ppm chlorine sanitizer was available in the second compartment of the second 2-compartment sink on-site. 100 ppm chlorines sanitizer was available in a spray bottle and inside a bucket with wiping cloths near the sushi bar. No signs of recent pest activity were present at the time of inspection. Cabinets, surfaces, and equipment were in a clean condition at the time of inspection.