INSPECTION REPORT Health Protection ZDER-AGU2B4

PREMISES NAME Tora Sushi		Tel: (604) 526-8672 Fax: (604) 526-8671
PREMISES ADDRESS K120 - 805 Boyd St New Westminster, BC V3M 5X2		INSPECTION DATE December 21, 2016	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Chew Yoon Chang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer bucket available at front sushi bar at time of inspection. Corrective Action(s): Ensure 100 ppm chlorine solution is always available for sanitizing all food contact surfaces during operation. Replace solution every 4 hours or when solution becomes dirty/cloudy. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow-Up inspection: All violations noted on inspection # ZDER-AFZ34H have been corrected except violation noted above: -Rapid cooling practices explained during inspection by owner - no cooling being conducted during inspection -Rice noted at 65 C -No other hot holding noted during inspection -Thawing frozen fish at room temp during inspection - owner says food is thawed at room temp between lunch and dinner rush. ***Thawing must be done under cold running water, over night in cooler or cooked from frozen. No food must be thawed over night at room temp. Owner says this does not happen, only between rushes when lots of food has been consumed during lunch. -Back door is closed and remains closed during operation -News paper is no longer used to line trays of food -Sanitizer available in back and later in front sushi bar at 100 ppm chlorine.