INSPECTION REPORT Health Protection JCHW-CNPRUD

PREMISES NAME Sushi Train Restaurant		Tel: (604) 580-8802 Fax:
PREMISES ADDRESS 102 - 15380 102A Ave Surrey, BC V3R 0B3		INSPECTION DATE February 3, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Soo Yeoul Kim		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have significant amounts of food debris behind the blade. Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was disassembled for cleaning and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen prep cooler was found to have food debris all along the cooler door seals. Corrective Action(s): Ensure equipment is cleaned on a regular basis and maintained in a clean and sanitary condition. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Kitchen prep cooler was at 6C. Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. Cooler unit was set to a cooler setting was measured at 3C at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer pail was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Violation Score: 3

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

Comments

-Sushi display cooler was at 1C. -Both sushi area bar coolers were less than 4C. -Kimchi cooler was at 0C on both sides. -Service area bar cooler was at 4C. -Service area upright cooler was at 4C. -Kitchen refrigerator/freezer was at 4C/-18C. -Upright freezer was at -16C. -Both chest freezers were less than -18C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rise temperature of 71C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle and pail were at 100ppm to 200ppm. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until February 01, 2028. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.