INSPECTION REPORT Health Protection JCHW-CDERMQ

PREMISES NAME Sashimi & Sushi Express		Tel: (604) 584-1190 Fax:
PREMISES ADDRESS 101C - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE April 12, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jun Mo Ko		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken cooked at 11am (2 hours ago) was stored in a container with chicken stacked on top of one another. Corrective Action(s): Ensure cooked foods are rapidly cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Rapid cooling can be achieved by placed chicken in a shallow container and cooling to 4C, prior to storage in a larger container. Chicken was placed on a shallow metal tray and cooled in the refrigerator at the time of inspection. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Opened container of mayonnaise labelled "Keep Refrigerated" was stored at room temperature. Corrective Action(s): Once container of mayonnaise has been opened, it must be stored at 4C or less. Ensure manufacturer's storage instructions are followed. Mayonnaise was placed in the cooler at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer was found to have dried daikon on the back of the blade. Corrective Action(s): Ensure slicer is disassembled at the end of each night for cleaning and sanitizing. Slicer was disassembled and washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were stored with the handle in direct contact with the food. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were removed at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Oil and debris build-up was observed on the vent hood covers. Vent is currently cleaned biannually by a professional cleaning company Corrective Action(s): Ensure vent hood is cleaned on a regular basis to prevent a fire hazard and potential contamination of foods. Violation Score: 3

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

Comments

-Upright cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Front under counter cooler was at 4C. -Coca-Cola coolers were at 4C. -Upright freezers were at -13C and -15C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Cleaning and sanitizing carried out in the 2-compartment sink. Bleach was tested at 100ppm. -Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle was labelled and tested at 200ppm. Sanitizer pail was tested at 100ppm. -Sushi cutting board sanitized after each use. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until September 08, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.