INSPECTION REPORT Health Protection JCHW-BQGRB4

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2885 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE June 11, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tinh Thi Xuan Nguyen		NEXT INSPECTION DATE June 15, 2020
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 = 41

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom handwash station did not have any liquid hand soap. Corrective Action(s): Washroom handwash station must be easily accessible and equipped with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Liquid hand soap was replaced at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator was observed wearing single use gloves and did not change gloves between tying shoelaces and handling food. Operator stated gloves were washed. Corrective Action(s): Single use gloves must be changed whenever they become dirty - single use gloves are not intended to be washed and reused. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food items were double stacked without a physical barrier between the containers. Corrective Action(s): Ensure food items are stored in a sanitary manner to prevent potential contamination of foods. A physical barrier such as a lid, plastic wrap, etc is required. A lid was placed on the container at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Upright refrigerator was at 7C. 2) Service area bar cooler was at 10C. Corrective Action(s): 1) Service or adjust cooler and ensure it can maintain 4C or less at all times. 2) Adjust cooler and ensure it can maintain 4C or less at all times. Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle of water next to the spray bottle of bleach was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Bottle was labelled "water" at the time of inspection. Bottles need to be relabelled as needed. 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). -Back upright cooler as at 3C. -Bar cooler (by fryer) was at 4C. -Front bar cooler was at 4C. -Back upright freezers were at -15C and -16C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum of 71C required for sanitizing). -Bleach spray bottles were at 200ppm. -Manual slicers were found to be clean and sanitary. -Raw meats stored below and separately from ready-to-eat foods. -Did not find any batter from the previous night saved for reuse. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until February 12, 2023. -Please contact the inspector if you have any questions or concerns. -Operator signature not required due to the COVID-19 Pandemic. *Operator is required to develop a COVID-19 safety plan. Safety plan must be posted online (if applicable) and at the facility. For information on how to develop the COVID-19 safety plan, refer to the WorkSafeBC website.