INSPECTION REPORT Health Protection AHEN-B5LSQ8

PREMISES NAME Sushi Train Restaurant		Tel: (604) 580-8802 Fax:
PREMISES ADDRESS 102 - 15380 102A Ave Surrey, BC V3R 0B3		INSPECTION DATE October 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Soo Yeoul Kim		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen food was being thawed at room temperature at the time of inspection. Corrective Action(s): Make sure frozen food is thawed to 4 degrees C or less using one of the following methods: -Under cold potable water that is changed every 1/2 hour, -Under cold running potable water, -In a refrigeration unit at or below 4 degrees C, -In a microwave for small quantities. Do not thaw food at room temperature. Operator moved the frozen food to a refrigeration unit at the time of inspection. Violation Score: 3

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

Comments

Handsinks in the kitchen, sushi bar, front service area, and washrooms were adequately supplied with liquid soap, hot and cold running water, and paper towels. Coolers were at or below 4 degrees C. Freezers were at or below -18 degree C. Hot-held food was at or above 60 degrees C. Sushi rice pH was below 4.0 (required: below 4.2). Dishwasher final rinse temperature was 72.8 degrees C (71 degrees C or hotter) at the plate. No signs of recent pest activity were present at the time of inspection. 100 ppm chlorine sanitizer was available inside spray bottles. Operator has completed a FOODSAFE Level 1 refresher course and certificate is valid until April 29, 2023.