Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-BCEQUJ
PREMISES NAME
Sushi Line Japanese Restaurant		Tel: (604) 592-0055
Fax:
PREMISES ADDRESS
104 - 7380 King George Blvd
Surrey, BC V3W 5A5		INSPECTION DATE
May 22, 2019		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Ok Hee Kim		NEXT INSPECTION DATE
May 29, 2019
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24
Critical Hazards: Total Number: 1
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Three containers of chicken cooked the previous night and cooled in the front beverage cooler were probed at 10C to 12C.
Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. Chicken was discarded at the time of inspection. Front cooler does not appear to be able to cool foods rapidly. Cool potentially hazardous foods in the back cooler.
Violation Score: 15

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Front cooler was set to maximum cold setting and was at 6C.
Corrective Action(s): Service cooler and ensure it can maintain 4C or less on a consistent basis.
Correction date: May 29, 2019
Violation Score: 9

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

-Follow-up inspection to April 24, 2019.
-Hot potentially hazardous foods cooled in the back cooler were probed at less than 4C.
-Hot holding of rice was greater than 60C.
-Water used to store rice scoop changed at least every 2 hours.
-Scoops/spoons were stored in a sanitary manner.
-Foods are no longer stored/covered in used bags.
-Please contact the inspector if you have any questions or concerns.