INSPECTION REPORT Health Protection JELR-C6FUB5

PREMISES NAME Thrifty Foods #18 - Sushi		Tel: (604) 948-9210 Fax:
PREMISES ADDRESS 1207 56th St Delta, BC V4L 2A6		INSPECTION DATE September 1, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Su Hsueh Hua		NEXT INSPECTION DATE 8 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The premises requires some improved cleaning. There is water on the floor near the electrical outlet (on far wall facing the deli area). Corrective Action(s): Follow a written, routine cleaning schedule that includes cleaning under equipment, and along floor/wall junctions. Violation Score: 3

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

Comments

Routine check of sushi premises. Salmon - is frozen from supplier as required. *** Provide copy of the receipt for salmon/seafood to Fraser Health. Sushi rice is made every 2 hours - good (room temperature storage after adding vinegar therefore discard after 2 hours). Prep coolers, display cooler, and sushi cooler (top of counter) are all at 4 C/40 F or colder - good. Staff are wearing hairnets and uniforms. Non-latex disposable gloves are available. Hand washing sink in sushi prep area has hot/cold water, liquid soap, and paper towels in a dispenser - good. Owner/operator and staff have taken a food safety course. Quats sanitizer is used for sanitizing wiping cloths (200ppm detected with test strip after being automatically dispensed from deli sink). Wiping cloth is used to disinfect counters and cutting boards.. Commercial dishwasher in deli is used to clean and sanitize the cutting boards and knives. Today, hot water sanitizing rinse was at 160 F measured inside of the machine (good). *** All utensils, cutting boards, and the rice machine (used to dispense sushi rice) area to be cleaned and sanitized every 4 hours. ***Provide copies of your sanitation plan for sushi dispensing machine to Fraser Health . General cleaning - see above.