INSPECTION REPORT Health Protection JCHW-CZLRHS

PREMISES NAME Guildford Sushi House		Tel: (604) 588-8620 Fax:
PREMISES ADDRESS 40 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE January 18, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tai Huu Pham		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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Spiralizer was found to have dried daikon behind the blade. Corrective Action(s): Ensure staff properly clean and sanitize equipment after each use to prevent potential cross contamination. Spiralizer may need to be soaked or a brush can be used to remove dried food debris. Spiralizer was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease accumulation was found under the cook area. Corrective Action(s): Ensure facility follows sanitation plan and facility is maintained in a clean and sanitary condition to prevent potential pest infestation. Grease accumulation is also a fire hazard. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer pail was unlabelled. Corrective Action(s): Ensure all chemicals are labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Ensure containers are checked regularly and relabelled as needed. Pail was labelled at the time of inspection. Recommend using a permanent marker and not a dry eraser marker - these wear off easily. Violation Score: 3

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

Comments

-Sushi display coolers (both units) were at 4C. -Upright coolers (kitchen) were at 3C/4C. -Counter top cooler in the service area was at 4C. -Under counter freezer (sushi area) was at -12C. -Chest freezers (3 units in the back area) ranged from -14C to -26C. -Chicken and beef cooked the previous day was properly cooled and at 4C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse of 73C on the dish surface during the final rinse (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff follow good hand hygiene practices at all times. -Bleach sanitizer pails tested at 100ppm to 200ppm. -Ice machine was found to be clean and sanitary. -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. -FOODSAFE Level 1 valid until July 19, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required.