INSPECTION REPORT Health Protection MBEK-B8ESU9

PREMISES NAME Tobiko Sushi		Tel: (604) 560-6399 Fax:
PREMISES ADDRESS 102 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE January 14, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Grace Lin		NEXT INSPECTION DATE January 18, 2019
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): One mesh metal strainer was observed with dried on food debris in mesh. Corrective Action(s): Strainer was placed into dishwashing area to be cleaned and sanitized at time of inspection. Ensure that all equipment/utensils/food contact surfaces are properly washed to remove all food debris, rinsed, and sanitized to prevent potential contamination of food. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had no detectable chlorine. Chlorine sanitizer container was observed to be empty. Corrective Action(s): A new container of sanitizer was connected to the dishwasher sanitizer line and line was primed. Dishwasher measured 44 degrees C and 50 to 100 ppm chlorine in rinse residual (two or more cycles). Ensure that all utensils and equipment are re-washed and sanitized today. 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

Routine inspection conducted: - Front sushi display coolers at 4 degrees C - Small cooler at front at 4 degrees C - Preparation cooler at 6 degrees C (upper inserts, chopped raw vegetables) and 2 degrees C (lower compartment). Note: It was stated that vegetables were chopped today and placed into inserts. Ensure internal temperature of chopped vegetables reaches 4 degrees C or less. Preparation cooler in use at time of inspection. - Upright cooler at 6 degrees C. Note: Unit may be on defrost cycle. Ensure that temperature reaches 4 degrees C or less within 2 hours. Cooler temperature to be checked at follow up inspection. - Glass door under counter cooler at 2 degrees C - Upright 2-door freezer at -14 degrees C - Upright 1-door freezer -14 degrees C Note: Ensure that freezers are capable of maintaining foods at an internal temperature of -18 degrees C or less. Adjust/repair as necessary. - Thermometers are available for cold holding units - Hot holding internal temperatures at 60 degrees C or more - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Bleach water sanitizer available at 100 to 200 ppm chlorine in front and back areas. - Ice machine interior observed to be in sanitary condition. Scoop stored safely in clean container. - No signs of pest activity observed - Washrooms maintained in clean condition - Temperature records are maintained - Dishwasher logs available. Note: It is recommended to keep daily logs and to write the sanitizer concentration (e.g. 50 ppm chlorine) as opposed to ticking off a box; last dishwasher check noted on January 10th - FOODSAFE requirements met. Certificate produced by staff member on site is valid to 2023. - Permit posted

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-B8ESU9
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: 0.25 hour Specific comments: Audited items: - Heiwa Sunuki Style Udon - 0% TF - Poppies Profiteroles - 0.2/15 = 1.3% TF - O'Tasty Jumbo Pork and Vegetable Dumplings - 0% TF - Capri Canola Oil - 0% TF
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