INSPECTION REPORT Health Protection JCHW-B89QXV

PREMISES NAME Fleetwood Sushi Restaurant		Tel: (604) 441-9981 Fax:
PREMISES ADDRESS 304 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE January 9, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Byung Yong Hwang		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle of cleaner was labelled incorrectly as sanitizer. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Spray bottle was properly labelled at the time of inspection. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Used plastic clam shell containers (previously contained salad) were being reused for the storage of food and ice. Corrective Action(s): Single use containers are intended for one time use. Containers cannot be properly cleaned and sanitized. Discontinue use of used single use containers and discard any used single use containers in the facility. Correction date: Today Violation Score: 3

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

Comments

-Sushi line cooler was at 3C. -Sushi area bar cooler was at 3C. -Prep cooler was at 4C (top) and 3C (bottom). -Front upright cooler was at 4C. -Back upright cooler was at 3C. -Back upright freezer was at -18C. -Hot holding was greater than 60C. -Miso soup is stored cold in the refrigerator and heated up as needed. -Sushi rice had a pH of 4.0. -Hot potentially hazardous foods (fried items) are made in the morning and cooled rapidly in the freezer, then transferred into the cooler. Items were probed at 4C. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer pail and spray bottle labelled and tested at 200ppm. -Sushi cutting board disinfected with bleach sanitizing solution at least every 2 hours. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Vegetable peeler and slicer found to be clean and well maintained. -Sushi mat plastic cover changed after 5 to 10 rolls. -Foods properly stored off the floor and covered. -General sanitation good at the time of inspection. -Facility is currently serviced by a professional pest control operator on a 3 month basis. Operator is instructed to contact pest control if evidence of rodents is observed. Last inspection by professional pest control was on January 2, 2019 - 2 rodents removed from the facility. Did not observe evidence of pest infestation in the facility. -FoodSafe Level 1 valid until October 4, 2019. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B89QXV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Facility does not use margarine Oil is trans fat free Other food items meet the trans fat requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment