INSPECTION REPORT Health Protection ABRR-BDFSJV

PREMISES NAME Sakuya Sushi		Tel: (604) 535-5082 Fax: (604) 535-5082
PREMISES ADDRESS 1593 128th St Surrey, BC V4A 3V1		INSPECTION DATE June 24, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Myung O. Yoon		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 27

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution is not available in back kitchen area at the time of inspection Corrective Action(s): Prepared solution in spray bottle is measured at 100ppm chlorine sanitizer Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handwashing station in sushi area was completely bocked with utensils in it and in front of it. No liquid soap available for handwashing - Handsink in back area was blocked with vegetables and other food debris washed in the sink Corrective Action(s): - Remove all items and ensure that handwashing stations must be available for hand washing at all times no utensils must be stored in basin or in front of handsink - Ensure that all handsinks are adequately stocked with soap and paper towel at the time of inspection Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: - Delivered meat in boxes and other items were left on the floor - Eggs and raw meat are stored on the middle shelf above vegetables in upright glass cooler - Newspaper is used to line shelves in freezer Corrective Action(s): - Immediately upon delivery meat items must be stored inside cooler at temperature less than 4C. And store all other food items off the floor - Store eggs and raw meat on the bottom shelf in the cooler, below vegetables and other ready to eat items - Donot use newspaper to line the shelves in the freezer Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door is left propped open at the time of inspection Corrective Action(s): Keep the back door closed at all times to prevent pests and other contaminants from entering Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dirt and grease build up is observed in the areas: - near dishwasher and below two compartment sink - near bulk bins storage - in back dry storage cabinets Corrective Action(s): - clean and maintain sanitary condition in the above noted areas Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Upright glass cooler, prep cooler in kitchen are missing thermometers Corrective Action(s): - Get accurate thermometers for all coolers and freezers Violation Score: 1

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

Comments

- Handsinks at washrooms are supplied with hot and cold running water, soap and paper towel.NOTE: Ensure that all handsinks are adequately supplied and are available for handwashing at all times. non- compliance in future will lead to stricter enforcement action - All coolers are less than or equal to 4C (upright glass cooler, prep cooler, sushi prep cooler, domestic cooler) - All (three)freezer units are functional - Hot holding units for rice and soup are greater than 60C - High temperature dishwasher is measured at 71C during final rinse cycle at the dish level - Sanitizer in spray bottle is available at 200ppm chlorine concentration in sushi bar area - Foodsafe level 1 certification verified at the time of inspection