INSPECTION REPORT Health Protection JCHW-B2SQ9B

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2885 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE July 18, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tinh Thi Xuan Nguyen		NEXT INSPECTION DATE July 25, 2018
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

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 on the blade. Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing. Items may need to be presoaked prior to washing and sanitizing to remove dried food debris. Vegetable slicer was soaked at the time of inspection for washing and sanitizing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Container of raw chicken was stored directly in contact with a tray of cooked chicken. 2) Scoops were stored directly inside ingredient containers. 3) Flour used to batter foods from the previous night was not discarded. Corrective Action(s): 1) Ensure raw meats are stored below and separately from ready-to-eat foods to prevent potential contamination of ingredients. Cooler was re-organized at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent handles/base of containers from potentially contaminating ingredients. Scoops were removed at the time of inspection. 3) Any batter and panko must be discarded at the end of the night to prevent potential cross contamination of foods. Flour was discarded at the time of inspection. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Part of the door for the high temperature dishwasher is broken. Door has been serviced and will be serviced again today. Corrective Action(s): Repair dishwasher door and ensure it is maintained in good working order. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Water spray bottles were unlabelled at the time of inspection. Water and bleach spray bottles looked identical. Corrective Action(s): Ensure all spray bottles are labelled to identify their contents. Once labels fade or fall off, they must be relabelled. Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Cooking area prep cooler was at 4C (top and bottom). -Upright metal door cooler was at 4C. -Glass door cooler was at 2C. -Kitchen and service area bar coolers were at 4C. -Bar area cooler was at 3C (cut melons). -Upright metal freezer was at -13C. -Back upright freezer was at -18C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Hot potentially hazardous foods cooled in single layers and was probed at 4C. -High temperature dishwasher had a final rinse temperature of 77C on the dish surface (minimum 71C require for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer tested at 200ppm. -Ice machine clean and well maintained. Scoop stored in a sanitary manner. -Plastic cover on sushi mat changed daily. -Scoops for rice cooker stored in water and changed every 4 hours. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -FoodSafe Level 1 valid. -Please contact the inspector if you have any questions or concerns.