INSPECTION REPORT Health Protection JCHW-CANRLF

PREMISES NAME 104 Sushi & Co.		Tel: (604) 496-2133 Fax:
PREMISES ADDRESS 110 - 10422 168th St Surrey, BC V4N 1R9		INSPECTION DATE January 14, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) HyunSeok Jung		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meat was stored above ready-to-eat foods. 2) Spoon was stored with the handle covered in the chopped scallops. 3) Garbage bag was used to cover starch powder. Corrective Action(s): 1) Raw meats should be stored below or separately from ready-to-eat foods to prevent potential contamination of foods. Cooler unit will need to be re-organized. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. 3) Discontinue the practices of using garbage bags to cover foods. Only food grade materials can be used to contact foods. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach spray bottle was unlabelled. Containers located under the 2-compartment sink were also unlabelled. Corrective Action(s): Ensure all containers are properly labelled to identify the contents 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

-Sushi cooler was at 4C. -Both under counter coolers in the sushi area were at 4C> -Kitchen prep cooler was at 4C (top) and 2C (bottom). -Kitchen upright cooler was at 4C. -Front upright cooler was at 4C. -Kitchen chest freezers were at -18C. -Back storage area freezer was at -12C. -Hot holding was greater than 60C. -Cooked tempura made the previous night was cooled rapidly and was at 4C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 77C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle was at 200ppm. Ensure sanitizer spray bottle is available in both front and back areas. -Cutting boards sanitized every 2 hours. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until April 22, 2022. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -Operator observed properly scanning vaccine card QR Code. -Signage posted at the front entrance requiring face coverings. -Seating capacity did not exceed 6 patrons per table.