INSPECTION REPORT Health Protection JCHW-BJ3TZN

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE November 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE 4 Months
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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Bleach sanitizer pail (sushi area) was approximately 10ppm. 2) Utensils (peelers and ladles) were hanging on plastic pipe and metal water pipes. Corrective Action(s): 1) Bleach sanitizing solution must be maintained at 100ppm to properly sanitizer food contact surfaces. Bleach was prepared at 100ppm at the time of inspection. 2) Ensure all equipment and utensils are stored in a sanitary manner. Discontinue the practice of hanging utensils on this pipe fixture. Utensils was washed and sanitized at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back bubble tea handwash station did not have single use paper towels. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Sushi display cooler was at 4C. -Under counter coolers in sushi area were at 4C. -Sushi area upright cooler 3C to 4C (top two shelving units). Lower shelving units were at 6C - lower levels not used for storage of potentially hazardous foods. -Foods stored on ice were at 4C. -Kitchen upright cooler was at 4C. -Kitchen under counter cooler was at 4C. -Kitchen upright freezer was at -20C. -Sushi area freezers were at -15C and -18C. -Hot holding was greater than 60C. Soup was cooked to greater than 74C prior to hot holding. -Salmon cooked the previous night was at 4C. Chicken cooked today was cut into slices and placed into containers approximately 5cm in depth for rapid cooling. -Sushi rice had a pH of 4.0. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing).. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Supervisor had temporary FoodSafe Level 1 certificate (course completed March 29, 2019) - have copy of the actual certificate in the facility. -Please contact the inspector if you have any questions or concerns.