INSPECTION REPORT Health Protection ASIU-D27R2M

PREMISES NAME Sushi Shogun Japanese Restaurant		Tel: (604) 498-6388 Fax:
PREMISES ADDRESS 13591 King George Blvd Surrey, BC V3T 2V1		INSPECTION DATE February 6, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Wei Hong Chen		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station in the main kitchen area was obstructed with a bucket inside the sink basin. Corrective Action(s): Bucket in the sink basin was removed. Handwashing station no longer obstructed and is supplied with hot and cold running water, soap and paper towels Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw eggs and raw salmon stored above ready-to-eat vegetables and cheese in the walk-in cooler. This can lead to cross-contamination of the ready-to-eat food product Corrective Action(s): Walk-in cooler was re-organized such that all raw product was stored below ready-to-eat product. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed build-up of grease and oils on the ventilation hood, under and behind the cookline. Corrective Action(s): Remove the ventilation slats and thoroughly clean them as per manufactures instructions. Thoroughly clean the area below and behind the cookline, focusing on the hard-to-reach areas. Corrective Date: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard was used as liners throughout the facility (under the cookline and for shelving). Cardboard under the cookline was soiled with grease and food debris. Corrective Action(s): Cardboard that was used as liners within the facility were discarded by staff. Violation Score: 3

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

Comments

Routine Inspection Temperatures All cooler units registered a temperature <= 4 deg C All freezer units registered a temperature <= - 18 deg C All hot holding units registered a temperature => 60 deg C Rice hot held above 60 deg C Sanitation Handwashing stations supplied with hot and cold running water, liquid soap and paper towel. (see exception: code 401) Low temperature dishwasher available for mechanical ware washing, sanitizer registered at 50 ppm chlorine on plate surface Sanitizer bucket with submerged wiping cloth registered at 100 ppm chlorine Ice machine in satisfactory condition, scoops stored outside No obvious signs of pest activity Back door was closed during inspection, no gaps noted General sanitation satisfactory (see exception: code 306) General FoodSafe Level 1 requirement met