INSPECTION REPORT Health Protection JCHW-CRAQUR

PREMISES NAME Sushi Tengoku		Tel: (604) 584-9787 Fax:
PREMISES ADDRESS 10194 152nd St Surrey, BC V3R 6N7		INSPECTION DATE April 27, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jennifer Hwang, Jung Hoon Son		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Open container of mayonnaise labelled "Keep Refrigerated" was stored at room temperature. Corrective Action(s): Foods labelled keep refrigerated after opening must be stored at 4C or less, once the container is opened, as per the manufacturer's label. Mayonnaise was placed in the cooler at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice scoop stored in water is changed at the end of the day. Corrective Action(s): If rice scoops are stored in standing water, scoops must washed and sanitized every 2 hours and the water must be changed every 2 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have food debris under the blade. Corrective Action(s): Ensure equipment is properly disassembled for cleaning and sanitizing after each use. Old mandolins which are no longer use should removed from the facility and all mandolins in use, must be properly disassembled for cleaning and sanitizing after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meat was stored above potential ready-to-eat foods. 2) Scoops were stored inside ingredient containers (mayonnaise) with the scoop entirely covered in the ingredient. 3) Onions were stored on the floor. Corrective Action(s): 1) Ensure raw meats are stored below or separately from ready-to-eat foods to prevent potential contamination of foods. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. 3) Foods must be stored off the ground to prevent potential contamination of foods. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was open at the time of inspection. Corrective Action(s): Back door must be kept closed or a screen door installed to prevent potential pest entry. Back door was closed at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi cooler door seals are torn and need to be replaced. Corrective Action(s): Ensure door seals are replaced and all equipment is maintained in good working order and to allow for cleaning of door seals. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Staff on-site did not have their valid FOODSAFE Level 1 or equivalent training. Operator was completing their FOODSAFE Level 1 equivalent course at the time of inspection. Corrective Action(s): While in operation, at least one staff member in the facility must have FOODSAFE Level 1 or equivalent training. Violation Score: 1

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

Comments

-Walk-in cooler was at 2C. -Walk-in freezer was at -15C. -Sushi area prep coolers were both at or below 4C (top and bottom). -Cook area prep cooler was at 4C (top and bottom). -Back prep kitchen under counter cooler was at 4C. -Back prep kitchen upright cooler was at 3C. -Upright cooler by the storage area was at 4C. -Customer appetizer area cooler was at 4C. -Cold soup units were less than 0C. -Back kitchen chest freezer was at -24C. -Storage area upright and chest freezer were at -18C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface on consecutive cycles (minimum of 71C 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 spray bottles were labelled and tested at 200ppm. -Ice machine was found to be clean and sanitary. Ice scoop stored in a sanitary manner. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.