INSPECTION REPORT Health Protection JCHW-BGSQHD

PREMISES NAME Sushi Line Japanese Restaurant		Tel: (604) 592-0055 Fax:
PREMISES ADDRESS 104 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE October 9, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ok Hee 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 = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Mandolin blade was found to have food debris from previous use. 2) Bleach sanitizer pail was approximately 50ppm. Corrective Action(s): 1) Ensure all equipment is properly disassembled for cleaning and sanitized at the end of each night. Blades were disassembled for cleaning and sanitizing at the time of inspection. 2) Bleach sanitizer at 100ppm to 200ppm is required to properly sanitize food contact surfaces. Bleach was changed and tested at 200ppm at the time of inspection. Violation Score: 15

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

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

Comments

-Sushi line cooler was at 4C. -Upright cooler in sushi area was at 4C. -Under counter cooler in sushi area was at 4C. -Upright cooler in service area was at 4C. -Chest freezer in sushi area was at -18C. -Chest freezer in storage area was at -16C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Cooked chicken and beef made the previous night was at 4C. Cooked foods are rapidly cooled in the chest freezer, then transferred into the upright cooler. -High temperature dishwasher had a final rinse of 73C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi cutting boards sanitized at least every 2 hours. -Foods stored off the floor and covered. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Operator FoodSafe Level 1 valid until July 7, 2023. -Please contact the inspector if you have any questions or concerns.