INSPECTION REPORT Health Protection MLOO-B6VTBC

PREMISES NAME Aka Sushi		Tel: (778) 712-8282 Fax:
PREMISES ADDRESS 103 - 18408 64th Ave Surrey, BC V3S 1E9		INSPECTION DATE November 26, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) So Young Yoon		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two of three sanitizer spray bottles were at incorrect concentration (0 ppm and >200 ppm). Corrective Action(s): Discard the two noted sanitizer spray bottles and prepare fresh sanitizer by mixing 1/2 teaspoon bleach and 1L clean water. Date to be corrected by: Immediately Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): One staff was observed washing their hands without soap twice. Corrective Action(s): Wash hands properly using soap. Ensure hands are scrubbed with soap thoroughly before rinsing with water. Date to be corrected by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Rice scoops were stored in room temperature water 2. Ice scoop was stored inside the ice machine 3. Trays and baskets were being stored under the dishwashing sinks Corrective Action(s): 1. Clean and sanitize the rice scoops and store in ice water. 2. Remove the ice scoop from the ice machine and store it outside in a clean area 3. Clean and sanitize these trays and baskets and move them to a clean storage area. Do not store any food equipment underneath the dishwashing sinks or any area where they can become contaminated. Date to be corrected by: Immediately. Violation Score: 9

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (sushi display, undercounter, prep, stand-up) at < or = 4C - Chest freezers at < or = -18C - Hot holding units (rice, soup) at > or = 60C - Low temperature dishwasher available. 50 ppm chlorine sanitizer measured at the plate level. - Two compartment sink available - Bleach sanitizer is available in one spray bottle in the kitchen - No signs of pests observed during inspection - Permit is posted in visible location *Maintain temperature logs for all coolers and freezers from now one. Measure the temperature at least twice per day for each unit and write down the temperature. Ensure that coolers are at 4C or less and freezers are at -18C or less. Keep the logs onsite for review.