INSPECTION REPORT Health Protection JCHW-C7AS5U

PREMISES NAME Doma Sushi Restaurant		Tel: (604) 498-5958 Fax:
PREMISES ADDRESS 407 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE September 28, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Okhyun Sim & Tongho Sim		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked cabbage was stored at 48C Corrective Action(s): Hot potentially hazardous foods must be stored above 60C to prevent the growth of pathogens and or the formation of toxins. Cabbage was reheated to greater than 74C and hot held at the time of inspection. Ensure bstove burner is turned on when hot holding foods. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer was found to have dried food debris behind the blade. Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing after each use to prevent potential contamination of foods. Slicers were disassembled for cleaning and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw eggs were stored above ready-to-eat foods. 2) Scoop was stored inside dry ingredient container. Corrective Action(s): 1) Ensure foods are organized so that raw foods are stored below potential ready-to-eat foods to prevent potential contamination of foods. Eggs were relocated at the time of inspection. 2) Ensure scoops/bowls are stored in a sanitary manner to prevent potential contamination of ingredients. Scoop was removed from the container at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Prep cooler door seals were found to have mould growth. Corrective Action(s): Ensure door seals are cleaned and sanitized on a regular basis and all equipment is maintained in a sanitary condition. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer pail was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Once labels fade/wear off, ensure containers are relabelled. Violation Score: 3

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

Comments

-Sushi display cooler was at 3C. -Sushi area prep cooler was at 4C (top and bottom). -Sushi under counter prep cooler was at 4C. -Sushi under counter bar cooker was at 4C. -Sushi area upright cooler was at 4C. -Kitchen prep cooler was at 2C (top) and 4C (bottom). -Kitchen upright cooler was at 4C. -Kitchen chest freezer was at -18C. -Storage area chest freezers ranged from -15C to -30C -Sushi rice had a pH of 4.0. -Cooked chicken rapidly cooled to 4C. -Beef was cooked to greater than 71C at the time of inspection. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail and spray bottles tested at 100ppm to 200ppm. -Sushi cutting board sanitized at least every 2 hours. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until November 4, 2022. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.