INSPECTION REPORT Health Protection TSTY-AC2TB6

PREMISES NAME Tobiko Sushi		Tel: (604) 560-6399 Fax:
PREMISES ADDRESS 102 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE July 20, 2016	TIME SPENT 1.1 hours
OPERATOR (Person in Charge) Grace Lin		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken in a medium-sized (5 - 10L) colander was left out at room temperature to cool. Internal temperature measured at 30 C. Corrective Action(s): Chicken cut and placed in smaller containers to cool immediately. Ensure all staff are trained on following the 6-hour cooling rule. All potentially hazardous foods must cool from 60 C to 20 C within 2 hours, and from 20 C to 4 C within a further 4 hours. Do not leave foods sitting on the counter for extended periods to cool, or the temperatures will not meet requirements for safety. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prawn and vegetable tempura was left out at room temperature beside the deep fryer. Internal temperature was approaching ambient temperature. Corrective Action(s): Moved to cooler. Ensure hot foods are held at or above 60 C. If they cannot be held hot, they must be placed in active cooling in a refrigerator, or be on a monitored 2 hour time limit (and discarded after this time). Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard sheets were used as a liner under fish being processed in the back of the kitchen. Corrective Action(s): Discarded during inspection. Do not use cardboard for this purpose, as it cannot be adequately cleaned and sanitized prior to use. Violation Score: 3

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

Comments

*General sanitation very good throughout kitchen area. No pest issues observed during inspection. *Hand sinks equipped with warm water, liquid soap and paper towels. *Low-temperature dishwasher provided 50ppm chlorine sanitizer in final sanitizing rinse. *Dish sinks in working order. *All cooler and freezer temperatures satisfactory. Thermometers available. *Bleach sanitizer available at 100-200ppm in kitchen and sushi prep area. *Organization of raw and ready-to-eat foods generally satisfactory. Note: ensure bowls of raw meat are kept below all other food items in the coolers, even if they are not likely to leak. *Discussed vinegar use in white and brown rice. Note: sign outside shows brown rice as a new addition to menu. pH of brown rice is to be tested and certified by an accredited laboratory. *Note: very slight algae growth observed on some non-ice contact parts of the ice machine. Ensure the ice bin is emptied and these parts are given a full cleaning and sanitizing by the end of this week (24th July 2016). *Facility does not serve raw oysters. Packaging available for mussels on site.