INSPECTION REPORT Health Protection JCHW-B4TSTY

PREMISES NAME Fleetwood Sushi Restaurant		Tel: (604) 441-9981 Fax:
PREMISES ADDRESS 304 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE September 21, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Byung Yong Hwang		NEXT INSPECTION DATE 4 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were found stored inside food containers. Corrective Action(s): Ensure scoops are stored in a sanitary manner (not in direct contact with food) to protect foods from potential contamination. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Facility is using plastic salad containers again for storing foods. Corrective Action(s): Plastic food containers are designed for single use and cannot be reused. Only items which are meant for reuse can be used multiple times. Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Sushi area glass door cooler was at 4C. -Sushi area bar cooler was at 1C. -Back kitchen sliding glass door cooler was at 4C. -Upright freezer was at -18C. -Hot holding was greater than 60C. -Fried tempura cooled rapidly. Tempura made this morning probed at or below 4C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). Wash gauge registers 58-60C and rinse gauge registers 90C - data plate on back of machine requires a minimum wash of 66C and minimum rise of 82C. Monitor dishwasher and contact service technician if wash temperature continues to drop. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Hand hygiene and single use glove practices have improved. -Bleach sanitizing solutions properly labelled and tested at 200ppm. -Plastic cover on sushi mat changed every hour. -Sushi cutting board sanitized with 200ppm bleach every hour. -Foods properly stored off the floor and covered. Dry storage area foods in good condition and protected from potential contamination. -Facility is monitored by a professional pest control operator on a monthly basis. -No signs of pests noted at the time of inspection. -Staff and customer washrooms clean and well maintained. -Sushi chef FoodSafe Level 1 valid until Oct 4, 2019. -Please contact the inspector if you have any questions or concerns.