INSPECTION REPORT Health Protection YTAN-CPXSK8

PREMISES NAME Ato Sushi		Tel: (778) 574-2258 Fax:
PREMISES ADDRESS 103 - 5570 152nd St Surrey, BC V3S 5J9		INSPECTION DATE March 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jong Yeon You (Edward)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Some food-related equipment stored directly on the floor (stock pots). Cutting boards stored on cardboard used as liners. Corrective Action(s): Do not store food-related items directly on the floor or on dirty/unsanitized surfaces (such as cardboard). Wash and sanitize all stock pots stored on the floor and cutting boards stored on cardboard prior to next use. Correct by: Immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease accumulation noted on ventilation canopy and filters, and on floors under/around deep fryers. Corrective Action(s): Ensure deep cleaning under cooking equipment and in all hard-to-reach areas is done at least once a week. Ventilation canopy filters must be regularly cleaned by kitchen staff in between scheduled professional cleanings. Correct by: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Cardboard being used throughout facility to line shelves, floors, and to store food-related items. 2) A garbage bag was used to store food/line a shelf in the freezer. Corrective Action(s): 1) Do not use cardboard for storage of food-related items or as liners, as cardboard is absorbent and cannot be properly cleaned and sanitized and may potentially contaminate surfaces. All surfaces must be durable, smooth, non-absorbent, and easily cleanable/washable. 2) Do not use garbage bags for food. Use only food-grade materials, such as food wrap, tin foil, or food-grade containers. Correct by: Immediately. Violation Score: 3

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

Comments

- Hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels. *Some rolls of paper towels were not in dispensers - ensure paper towel dispensers are available at each hand washing sink. - Food preparation sink maintained in sanitary conditions. - High-temperature dishwasher reached 75C at the dish surface during rinse cycle. Good - minimum of 71C at the dish surface required. - Two-compartment warewashing sink maintained in sanitary conditions. - Bleach sanitizer solution available at 100 ppm - 200 ppm chlorine residual. Reminder to mix only 1/2 tsp of bleach to 1 L of water. - All coolers (sushi bar display coolers, both sushi prep coolers, both prep/undercounter coolers at the cook line, upright cooler in hallway, and glass-door cooler at server station) at 4C or colder. - Both freezers (back and in hallway) at -18C or colder. - Hot-held rice and miso soup at 60C or hotter - Reviewed cooling procedures for rice at time of inspection - OK. - Sushi rice acidified. pH at 4.2 or less. - Good food storage practices noted - all food stored properly covered. Good separation between raw and ready-to-eat food items. - Most equipment maintained in sanitary conditions (ice machine, insides of coolers and freezers, food storage bins, racks, etc.). Some cleaning and improvement of equipment storage practices required - see violation codes 209, 306, and 307 above. - Dry storge areas satisfactory. Organization has improved - good. - No signs of pest activity noted at time of inspection. - Mop sink maintained in sanitary condition. - FOODSAFE certified staff onsite.