INSPECTION REPORT Health Protection JCHW-C7JSDW

PREMISES NAME Sushi Tengoku		Tel: (604) 584-9787 Fax:
PREMISES ADDRESS 10194 152nd St Surrey, BC V3R 6N7		INSPECTION DATE October 6, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jennifer Hwang, Jung Hoon Son		NEXT INSPECTION DATE October 13, 2021
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: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Two kitchen handwash stations did not have access to single use paper towels. Handwash station by the frying area needs to be moved slightly to allow staff to access the paper towels. While the paper towel dispenser is being moved, use the alternate kitchen handwash station. 2) Staff washroom had a bar of hand soap. Corrective Action(s): 1) Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. 2) Discontinue the practice of using bars of soap to wash hands - this can lead to potential cross contamination. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observe drying hands on a reusable cloth towel after handwashing. Corrective Action(s): Staff must wash dry hands with single use paper towels in order to prevent potential cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Sushi area bleach sanitizer was too strong - test strip bleached out. 2) Foods were stored on the ground. 3) Raw eggs were stored above green onions. 4) Scoops were stored inside ingredient containers. Corrective Action(s): 1) Bleach sanitizer must be maintained between 100ppm to 200ppm - concentrations in excess of 200ppm may be toxic for human health. 2) Ensure foods are stored off the ground to prevent potential contamination of foods. 3) Reorganize cooler and ensure raw foods are stored below ready-to-eat foods. 4) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Service area handwash station taps need to be serviced. Corrective Action(s): Ensure all equipment in maintained in good working order Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer spray bottles were not labelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents in order to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -16C. -Both sushi prep coolers were at 4C (top and bottom). -Kitchen prep cooler was at 4C (top and bottom). -Kitchen upright cooler was at 2C. -Back kitchen under counter cooler was at 4C. -Chest freezers ranged from 16C to -30C. -Upright freezer units were at -14C and -18C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum of 71C required for proper sanitizing). *Chicken cooked 2.5 hours age was cooling in the walk-in cooler in a pile (26C) - cool foods in single layers in order to allow for rapid cooling of foods. -FOODSAFE Level 1 valid until August 15, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.