INSPECTION REPORT Health Protection JCHW-C7TQ66

PREMISES NAME Sushi Tengoku		Tel: (604) 584-9787 Fax:
PREMISES ADDRESS 10194 152nd St Surrey, BC V3R 6N7		INSPECTION DATE October 15, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jennifer Hwang, Jung Hoon Son		NEXT INSPECTION DATE October 20, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken was cooling in the walk-in cooler stacked on top of one another. Chicken was just cooked and was at 40C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Cooling should be carried out by placing the chicken in single layers. Chicken was placed into two trays at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front handwash station hot water tap has not been repaired. Corrective Action(s): Either the hot water tap needs to be repaired or the handwash station unit needs to be replaced. Continue to use the prep sink for handwashing in the meantime. Correction date: October 20, 2021. Violation Score: 3

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

Comments

-Follow-up inspection to October 6, 2021. -Cookline handwash station was accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Staff washroom supplied with liquid hand soap and bar of soap removed at the time of inspection. Facility must not have bars of soap available in the facility at any time. -Operator has reviewed with staff proper hand hygiene procedures. -Bleach sanitizer in the sushi area was tested at 100ppm. -Did not observe foods stored on the ground at the time of inspection. -Eggs were stored on the lowest shelf at the time of inspection. -Did not observe scoops stored inside food containers at the time of inspection. -Sanitizer spray bottles were properly labelled at the time of inspection. Ensure containers are relabelled as needed. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.