INSPECTION REPORT Health Protection TSTY-APES2X

PREMISES NAME Tobiko Sushi		Tel: (604) 560-6399 Fax:
PREMISES ADDRESS 102 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE July 19, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Grace Lin		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink at front sushi prep area was again observed to be filled with food container lids and food items. Wasabi piping bag was left with nozzle pointing into sink. Several food items and a scoop were stored very close to the hand sink. Corrective Action(s): Items moved during inspection. Sink cleared. This is a final warning - do not place food items or utensils in this sink, as it is for hand washing only and must be kept clear at all times. Keep food items and utensils well away from the sink in order to avoid splash contamination. Future contraventions will result in issuance of a correction order, followed by potential ticket penalties. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door to kitchen was wedged open at start of inspection. Corrective Action(s): Closed during inspection. If you wish to keep the door open, a tightly-fitting screen door must be installed in order to prevent pest entry. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # DSOG-APDTWK of Jul-18-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (The low temperature dishwasher dispensed 0 ppm chlorine solution. The sanitizer bottle was empty. )

Comments

*Low-temperature dishwasher has been serviced. Unit provided 100ppm chlorine sanitizer in final rinse during inspection. *No improper thawing procedures observed during inspection. *Note: ensure cooked tempura prawns are moved to cooler within one hour of inspection. *Sanitizer available at front sushi area and in rear kitchen. Cloths generally stored in solution.