INSPECTION REPORT Health Protection MBEK-CL8TRU

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 November 16, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Derek Hee You		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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Few plates located in sushi preparation area had dried on food debris. 2. No sanitizer detected in spray bottle used for customer tables. Solution appeared soapy. It was stated by staff that the bottle contained bleach water sanitizer. Corrective Action(s): 1. Plates placed in dishwashing area to be washed and sanitized. Ensure all equipment and utensils are stored in sanitary condition. 2. A bleach water sanitizer was prepared and measured at 100 to 200 ppm chlorine. Ensure spray bottle is properly labeled to identify contents. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Bleach water sanitizer in buckets exceeded 200 ppm chlorine (test strip bleached out). 2. Food bags (rice, sugar) stored directly on floor. Corrective Action(s): 1. Sanitizer was remade and tested at 100 to 200 ppm chlorine. Ensure sanitizer is available at all times at the correct concentration for effective and safe sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine). Store wiping cloths in buckets when not in use. 2. Bags removed from floor. Ensure all food is stored off the floor to protect food from potential contamination, and to allow for proper cleaning of floors. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): 1. Wood splinters / chips observed along surface of wooden spoon located in utensil storage container. 2. Plastic scoop located in rice dry storage container is cracked. Corrective Action(s): Above-noted utensils were voluntarily discarded at time of inspection. Ensure all equipment and utensils are smooth, non-porous, easy to clean, durable, and suitable for the intended purpose. Violation Score:

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 temperatures at 60 degrees C or more. - Sushi rice pH measured 4.0. - Food is covered and properly organized. - Hand washing stations supplied with hot and cold running water, liquid soap, and paper towels. - Proper hand washing practices observed during the inspection. - High temperature dishwasher measured 72 degrees C at the utensil surface (minimum required: 71 degrees C at the utensil surface). - Other sinks (prep, dishwashing) supplied with hot and cold running water. - No signs of pest activity observed.