INSPECTION REPORT Health Protection MLOO-AVJTKP

PREMISES NAME Tobiko Sushi		Tel: (604) 560-6399 Fax:
PREMISES ADDRESS 102 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE January 31, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Grace Lin		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was not available at sushi prep area. Wiping cloths used by staff at the sushi prep area appeared to be thoroughly used and tested 0 ppm for bleach. Corrective Action(s): Replace the used wiping cloths with fresh ones soaked in 100 ppm bleach sanitizer. Date to be completed by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish still partially frozen was in the process of thawing on top of a counter. Corrective Action(s): Do not thaw foods in room temperature. Thawing must be performed either: 1. Within a cooler at < or = 4C 2. Under running cold water 3. As part of cooking (if portions are small) The operator stored the fish back in the cooler. Date to be corrected by: Immediately Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was opened at the time of inspection. Staff states that it is only opened when the kitchen is too hot. Corrective Action(s): Ensure back door is closed to prevent entry of pests such as flies and rodents. Date to be corrected by: Immediately Violation Score: 3

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

Comments

-General sanitation is satisfactory -Hand washing stations are supplied with hot and cold running water, liquid soap, and paper towels -All coolers (stand-up, prep, under counter, display) at < or = 4C -All freezers at < or = -18C -Hot holding units at > or = 60C -Chemical dishwasher chlorine concentration reached 50 ppm at the plate level during final rinse -100 ppm bleach sanitizer available in bucket. Ensure this is available in all areas of food prep. -Dry storage area is satisfactory -Washrooms provided to customers are clean and equipped with proper hand washing stations -No signs of pests observed during inspection ***Ensure violations are not repeated in the future. Repeated violations will result in progressive enforcement such as issuing of orders or violation tickets.