INSPECTION REPORT Health Protection JCHW-ATAUA6

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE November 20, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE November 30, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Staff member observed using wooden utensils for deep frying to pick up food from the garbage can, followed by using utensil to handle deep fried chicken. Utensils was not cleaned and sanitized. Staff member stated this did not happen. Corrective Action(s): Immediately educate staff on proper food handling practices and food hygiene practices. Any utensils which are contaminated must be properly cleaned and sanitized prior to contact with food or food contact surfaces. Chicken cutlet was contaminated and unfit for consumption - chicken cutlet was immediately discarded at the time of inspection. Future instances may result in the issuance of a violation ticket(s). Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front upright cooler was at 6C. Cooler unit has had temperature issues in the past and was set to the maximum cool setting. Corrective Action(s): Service or replace cooler unit and ensure it can maintain 4C or less at all times. Violation Score: 9

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

Comments

-Sushi cooler was at 4C. -Both under counter coolers in the sushi area were at 4C. -Bar cooler by the server area was at 4C. -Back upright cooler was at 4C. -Upright freezer was at -18C. -Chest and under counter freezers in the sushi area were less than -18C. -Hot holding of soup and rice were greater than 60C. -Sushi rice had a pH of 4.0. -Chemical dishwasher had a final rinse of 50ppm chlorine on the class surface (minimum 50ppm required for proper sanitizing). -Both bleach sanitizer pails were tested at 100ppm to 200ppm and properly labelled. *Sanitizer spray bottle was too strong and bleached out the test strip. To properly mix 100ppm to 200ppm bleach, add 5mL of bleach to 1L of water. -Raw foods stored below ready-to-eat foods. -No foods stored in the washroom at the time of inspection. -General sanitation satisfactory at the time of inspection. *Temperature records were not completed for Sept 23 to Sept 30 (line was draw across the temperature recording sheet) and Nov 18 and 19. Staff are to monitor and record temperatures daily to verify proper temperatures have been met. -No signs of pests noted at the time of inspection. *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. To renew, students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.