INSPECTION REPORT Health Protection ALUI-B8WS9K

PREMISES NAME Ding Sushi		Tel: Fax:
PREMISES ADDRESS 103 - 6351 152nd St Surrey, BC V3S 3K8		INSPECTION DATE January 30, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Changen Ding		NEXT INSPECTION DATE February 04, 2019
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: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the dry storage area along the back wall where the wooden shelving unit is (particularly on the second shelf) and also on the floors behind the chest freezer. Corrective Action(s): Keep all foods in this area covered and protected from contamination. Seal all gaps and holes greater than 1/4 inch in premises. Correct by: this week Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Areas of dry storage room not kept in sanitary condition: Rodent droppings observed behind and beside chest freezer, and on one of the shelves in the storage rack (wooden rack). Corrective Action(s): Remove all droppings and sanitize the areas with a mixture of bleach and water (1:10 ratio). Correct by: Today Violation Score: 3

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

Comments

Routine inspection conducted: Handsink equipped with liquid soap, paper towels, hot/cold running water Sashimi display cooler cooler (with sliding plastic doors) at 1.9 deg C Prep cooler behind front counter : Top is at 3 deg C, bottom is at 2.9 deg C Prep cooler beside cooking line is at 4 deg C Upright cooler in back area (used for vegetables and thawing of meats) was initially at 8 deg C but was at 3.9 deg C by end of inspection. Upright cooler that is not functional in front customer area is used only for drinks and soy sauce. Do not store any potentially hazardous food items here. Foods in coolers are covered High temp dishwasher achieved 76.1 deg C on rinse cycle (minimum 71 deg C required) Bleach sanitizer solution at 100 ppm in rag bucket 3 freezers: 2 chest freezers and one upright freezer in hallway at -18 deg C or less Operator on site is FoodSafe certified Permit is posted by sushi bar area