INSPECTION REPORT Health Protection YTAN-CRESHE

PREMISES NAME Surrey Damiko Sushi		Tel: (604) 531-0006 Fax: (604) 590-1252
PREMISES ADDRESS 140 - 2950 King George Blvd Surrey, BC V4P 1A2		INSPECTION DATE May 1, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Derek Hee You		NEXT INSPECTION DATE May 09, 2023
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 = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizing solution in the sushi bar area measured less than 10 ppm. Bleach sanitizing solution in the back kitchen measured greater than 200 ppm. Corrective Action(s): Corrected at time of inspection. Ensure to mix 1/2 - 1 tsp bleach per litre of water for proper concentrations. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Frozen fish was stored in a chest freezer unwrapped. Corrective Action(s): All food must be stored properly covered or wrapped to protect from potential contamination. Correct by: immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - One dry storage room had accumulation of food debris and food spatter caked on walls. - Food debris/dust and grease accumulation noted in hard-to-reach areas, and under and behind equipment - Ventilation canopy filters require cleaning. - High-touch surfaces such as cooler and freezer door handles and sink taps were greasy and/or had accumulation of dried food debris. Corrective Action(s): - Deep cleaning in all areas, including hard-to-reach areas, must be done at least once a week. Ensure to pull out all equipment to clean underneath/behind equipment. Also ensure to clean walls in all food preparation and storage areas. - Clean and sanitize ventilation canopy filters. - High-touch surfaces must be cleaned and sanitized frequently throughout the day. Correct by: May 9th Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hand sink faucet (near cook line) leaks when hot and cold water taps are turned off. Corrective Action(s): Repair or replace faucet. Correct by: 1 month Violation Score: 3

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

Comments

- Routine inspection conducted. - Hand sinks were properly supplied with hot/cold running water, liquid soap, and paper towels. *Back kitchen hand sink faucet was leaking. See violation code 308 above. - Food preparation sink maintained in sanitary condition. - High-temperature dishwasher reached 73C at the dish surface during final rinse. Good, minimum of 71C at the dish surface is required. - All coolers were measured at 4C or colder - All freezers were measured at -18C or colder. - Hot-holding at 60C or hotter. - Staff had pre-cooked a small portion of tempura for the lunch rush, to be re-fried upon order. Reminder that pre-cooked tempura can only be held at room temperature for no more than 2 hours. - Food in coolers and dry storage were stored properly covered, with good separation between raw and ready-to-eat food items. *Ensure frozen fish in chest freezer is also properly covered/wrapped. See violation code 209 above. *General sanitation requires improvement, especially in hard-to-reach areas requiring regular deep-cleaning. See violation code 306 above. - Cook onsite had valid FoodSafe certification. **Operator stated her FoodSafe certification has expired. Operator to retake FoodSafe level 1 (or equivalent) within 1 month. - No signs of pest activity noted at time of inspection.