INSPECTION REPORT Health Protection AHEN-APUQL5

PREMISES NAME Guildford Sushi House		Tel: (604) 588-8620 Fax:
PREMISES ADDRESS 40 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE August 2, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Tai Huu Pham		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Cutting board in the back kitchen used to prepare tuna contained yellow stains over it and was quite a few cutting marks in it over the previous few years. 2. Prep table in the back area contained debris over it and prep .was done earlier that morning. Corrective Action(s): 1. The operator has agreed to not use this cutting board and order a new one to replace it; Correct within 2 weeks and update the area E.H.O. In the meanwhile, use the other smaller cutting boards for food prep. and wash, rinse, and sanitize them between use. Ensure separate cutting boards are used for raw meat and ready to eat food (tuna). Remove the stained cutting board from the food premises today. 2. The operator cleaned and sanitized the prep. table at the time of inspection. Remind staff that they must wash and sanitize this surface immediately after each use. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Paint of the walls of the food premises in the back storage area and kitchen is deteriorating and contains food debris throughout it. 2. The surface of the cabinets with take out containers and plates on it is becoming worn out. Corrective Action(s): 1. The operator has agreed to wash them and repaint them. Correct by August 11, 2017 and contact the area Environmental Health Officer for a follow up inspection. 2. Place washable and smooth shelf liner over the above mentioned cabinets. Correct within 1 week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler ambient temperature was between 7.8 to 8.1 degrees C at the time of inspection even after adjusting the cooler to a colder setting. Raw meat being thawed inside it (still below 4 degrees C) and prepped onions were transferred into the second adjacent cooler. Corrective Action(s): Do not store any cold potentially hazardous food (cooked meat, raw meat, seafood, prepped vegetables, eggs etc.) inside this cooler until it is maintained at or below 4 degrees C. Adjust/repair/re-service the cooler to at or below 4 degrees C / 40 degrees F; Correct by tomorrow morning (August 3, 2017). Raw vegetables were placed inside this prep. cooler to compensate for space as the thawing raw meat was transferred into the second cooler. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The upright glass cooler above 4 degrees C used mostly for vegetables was inaccurate. Corrective Action(s): Replace the thermometer with an accurate thermometer to monitor that the cooler is maintained at or below 4 degrees C / 40 degrees F. Correct by tomorrow (August 3, 2017). In the meanwhile, use the probe thermometer to check the cooler temperature. Violation Score: 1

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

Comments

Permit to operate was posted in a conspicuous location. Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Other glass door cooler and sushi bar coolers were at or below 4 degrees C and were equipped with thermometers. Three chest freezers and sushi bar freezer were at or below -18 degrees C. Proper cooling methods were reviewed with the operator (e.g. using an ice water bath, stirring, and/or using a freezer to quickly lower the food temperature). *Reminder: Ensure food cools from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within an additional 4 hours (total time of 6 hours). Sushi rice pH was below 4. Rice being cooked was above 74 degrees C internally. 100-200 ppm chlorine sanitizer was available in the buckets with wiping cloths in the back area, kitchen, and sushi bar. Dishwasher final rinse temperature was 74.3 degrees C (71 degrees C or hotter) at the plate. No signs of recent pest activity were observed at the time of inspection. NOTE: FOODSAFE certificates issued before July 29, 2013 will expire July 29, 2018. A FOODSAFE refresher course or full course will need to be taken to recertify the FOODSAFE training. The operator's FOODSAFE certificate was dated May 2005.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-APUQL5
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited food products included: Octopus fish balls and dumplings.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment