INSPECTION REPORT Health Protection YTAN-D4FRTQ

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 April 18, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Derek Hee You		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Some food items in coolers were not properly covered, and other bowls/containers of food were stacked directly on top of one another, with the bottoms of bowls/containers in direct contact with the food. Corrective Action(s): Discontinue this practice. All food must be properly covered/protected from potential contamination. The bottoms of bowls/containers may have potentially been contaminated from being in contact with potentially contaminated countertops. Correct by: Immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning required in dry storage areas. Food debris/spatter noted on bins and walls. Corrective Action(s): Ensure thorough deep cleaning is done at least once a week. Correct by: 3 days. Violation Score: 3

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

Comments

- Routine inspection. - Hand sinks were accessible/unobstructed and properly supplied with hot and cold running water, liquid soap, paper towels. - Bleach sanitizer solution available at 200 ppm for sanitizing food contact surfaces. Reminder to use your chlorine test strips for monitoring your sanitizer solution - the concentration of chlorine bleach sanitizing solution must not exceed 200 ppm. - High-temperature dishwasher reached 73C at the dish surface after final rinse cycle. Good - minimum of 71C at the dish surface required. - Coolers measured 4C or less. - Freezers measured -18C or less. - Hot-held food items measured 60C or hotter. - Food prep sink maintained in sanitary condition. - Food storage practices - ensure all food items are stored properly covered (see violation code 209 above). - Only small portions of potentially hazardous cooked food items held out at room temperature for the lunch rush. *Ensure pre-cooked food (such as spring rolls, tempura, teriyaki chicken/beef, etc.) are not held out at room temperature for more than 2 hours. - Equipment and utensils maintained in sanitary conditions. - General sanitation satisfactory, except for dry storage area (see violation code 306 above). - No signs of pest activity noted at time of inspection. - Operator has valid FoodSafe level 1 certification.