INSPECTION REPORT Health Protection JCHW-BJ5RGD

PREMISES NAME Aomori Sushi Japanese Restaurant		Tel: (604) 543-0858 Fax:
PREMISES ADDRESS 12 - 13767 72nd Ave Surrey, BC V3W 9Z1		INSPECTION DATE November 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Woo Cheol Han		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

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): A container of chicken was defrosting at room temperature. Surface temperature of the chicken was still less than 4C. Corrective Action(s): Frozen foods must be thawed in a cooler at 4C or less or under cold running water to prevent the growth of pathogens. Frozen foods can be thawed in the refrigerator overnight if it is required for use the next morning. Chicken was placed into the cooler at the time of inspection. Violation Score: 1

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

Comments

-Sushi cooler was at 4C. -Under counter coolers in the sushi area ranged from 2C to 4C. -Kitchen upright cooler was at 4C. -Kitchen prep cooler was at 4C (top and bottom). -Kitchen counter top coolers were at 2C and 4C. -Domestic refrigerator/freezer was at 4C/-20C. -Kitchen upright freezer was at -20. -Kitchen chest freezer was at -30C. -Storage area freezers were less than -18C. -Hot holding was greater than 60C. -Miso soup cooked to greater than 74C prior to hot holding. -Sushi rice had a pH of 4.0. -Cooked chicken and beef made the previous day ranged from 2C to 4C. Foods are properly cooled in a rapid manner. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum of 71C required for proper sanitizing). -Bleach sanitizer pails labelled and tested at 100ppm to 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi cutting board sanitized at least every 2 hours. -Equipment was found to be clean and sanitary. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FoodSafe Level 1 valid until June 23, 2023. -Please contact the inspector if you have any questions or concerns.