INSPECTION REPORT Health Protection JKWK-BL2U4X

PREMISES NAME Sushi Teria		Tel: (604) 852-0120 Fax:
PREMISES ADDRESS 33790 George Ferguson Way Abbotsford, BC V2S 2M6		INSPECTION DATE January 21, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chong Tae 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 No Sanitation Plan [s. 24] Yes Yes
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): Peelers and kitchen knives in storage observed with old food debris and not washed and sanitized adequately. Corrective Action(s): Ensure to adequately wash, rinse, sanitize then air dry all utensils and equipment after use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Bag of rice in use placed directly on the floor under rice cookers. 2. Frozen gyoza in freezer not adequately covered with food grade covers or lids. 3. Hair observed on ice trays in freezer. Corrective Action(s): 1. Do not store food products directly on the floor. Store rice in food grade containers or on dedicated shelves 15 cm above the floor. 2. Ensure all food products are stored with proper lids and covers to prevent contamination. 3. Discard ice and ensure ice trays are protected from contamination. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard was observed was used on working table to absorb grease. This is a repeating infraction. The cardboard becomes contaminated. Corrective Action(s): Do not use cardboard to line working tables. The cardboard will contaminate the food contact surface. Cardboard discarded by operator. Violation Score: 3

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

Comments

Premise is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Hand sinks in use with liquid soap, paper towels, and hot and cold running water. Whole fish is sashimi grade from an approved source. Invoices available for review. Portable cooking unit only used for boiling water. - no cooking on this unit at the time of inspection. 3 compartment sink in use. 200 ppm chlorine sanitizer in use. 200 ppm quat sani wipes in use. 3 rice cookers, only one in use. Staff washroom is sanitary with fully stocked sink. Single use containers and utensils are sanitary. Permit in visible location. Holding units: Back freezer -20C whole fish, freezer -21C eel, miso soup unit at 65C, chest freezer -18C, black cooler top gyoza -20C, bottom cooked beef 3.5C, front sushi cooler 3.8C salmon, pop cooler at 4.0C pop and cooked chicken. Note: Rice observed in one cooker at 24.4C for less than 2 hours. Ensure to cool this rice in fridge to below 4C or acidify rice to be used as sushi rice right away. Corrective action required from inspection JPAK-BFGT4R August 28, 2019 to repair and refinish sushi counter is complete.