Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-CU2UW2
PREMISES NAME
Fleetwood Sushi Restaurant		Tel: (604) 441-9981
Fax:
PREMISES ADDRESS
304 - 15930 Fraser Hwy
Surrey, BC V4N 0X8		INSPECTION DATE
July 24, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Byung Yong Hwang		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. Chlorine bleach sanitizer measured greater than 200 ppm.
2. Panko bread crumbs uncovered.
Corrective Action(s): 1. Contents of spray bottle discarded. Sanitizer was remade and tested at 100 to 200 ppm chlorine bleach (in two spray bottles). Ensure sanitizer is maintained at concentrations required for safe and effective sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine bleach). Spray bottles labeled.
2. Bread crumbs covered. Ensure all food is properly covered to protect from potential contamination.
Violation Score: 3

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

Routine health inspection.
Coolers at 4 degrees C or less.
Freezers at -18 degrees C or less.*
Hot holding internal food temperatures at 60 degrees C or more.
Thermometers available for cooler units.
Food is properly organized.
Sushi rice pH at 4.0.
Hand sinks (kitchen, washrooms) are accessible and supplied with hot and cold running water, liquid soap, and paper towels.
Proper hand washing and glove use practices observed. Staff observed properly washing hands after handling phone.
Two-compartment sink supplied with hot and cold running water.
High temperature dishwasher measured 74 degrees C at the utensil surface during the final rinse (required: 71 degrees C or more at the utensil surface).
Equipment and utensils stored in sanitary condition. Ventilation canopy in clean condition.
No signs of pest activity observed at time of inspection.
FOODSAFE requirements met at time of inspection. Certificate valid to February 22, 2025.
*One freezer was at -6 degrees C at time of inspection. Freezer may potentially be in defrost. Monitor and adjust/replace as necessary to maintain -18 degrees C or less.