INSPECTION REPORT Health Protection JCHW-AGNV2R

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE December 15, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Sushi chef observed using single use gloves to clean a blue wiping towel in the handwash station followed by using the same gloved hands to handle tuna and make a sushi roll. Corrective Action(s): Single use gloves must be changed whenever they become potentially contaminated to prevent potential contamination of foods. Operator is to review proper hand hygiene and glove usage with all staff. Sushi roll was discarded at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: A bag of potato starch and take out containers were stored in the customer washroom. Corrective Action(s): Foods and food containers must be stored in a sanitary manner. Under no circumstances are foods and food containers to be stored in the washroom. Correction date: Today Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Operator September 2016 temperature records indicate hot holding temperatures are being recorded. Staff were unable to locate a probe thermometers. Staff ceased recording temperatures after September 2016. Operator has also recorded temperatures for September 31, 2016 (September does not have 31 days). Temperatures on numerous occasions indicated temperatures were at 5C Corrective Action(s): Operator is to obtain an accurate thermometer to verify proper hot holding and cooking temperatures. Facility is to check and record temperatures daily. If temperatures exceed critical limits (greater than 4C for coolers and less than 60C for hot holding), ensure staff carry out and document corrective actions. Violation Score: 1

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

Comments

-Sushi cooler was at 4C. -Both bar coolers in sushi area were at 4C or less. -Sushi area sliding glass door cooler was at 4C. -Kitchen glass door cooler was at 3C. -Bar cooler was at 4C. -Kitchen prep cooler was at 4C. -Food items stored on ice were at 4C. Ice was sufficient to cover food items. -Sushi area double door freezer was at -16C. -Sushi area chest freezer was at -18C. -Kitchen upright freezer was at -18C. -Hot holding of soup was greater than 60C. -Sushi rice had a pH of 4.0 to 4.5. -Did not observe tempura stored in oven without the oven turned on at the time of inspection. -Chemical dishwasher had a final rinse of 50ppm chlorine sanitizer on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff adhere to proper hand hygiene and proper usage of single use gloves. -Sanitizer pails were labelled and tested at 200ppm. Ensure sanitizer pails are relabelled once labels fade of rub off. -Operator stated staff sanitize sushi cutting board every half hour. -Ice machine was found to be well maintained at the time of inspection. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time inspection. -Washroom supplied with warm running water, liquid hand soap, and single use paper towels. *FoodSafe Level 1 certificates issued prior to July 29, 2013 (no expiry date) expire July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). **Public Health Act Correction Order issued August 29, 2016 regarding the unsafe storage of tempura is in effect. Non-compliance with the Order will result in the issuance of a violation ticket** -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AGNV2R
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Oil is trans fat free. Facility does not use margarine. Other food items met the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment