INSPECTION REPORT Health Protection JCHW-CN7RZV

PREMISES NAME Guildford Sushi House		Tel: (604) 588-8620 Fax:
PREMISES ADDRESS 40 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE January 18, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tai Huu Pham		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Spiralizer hand piece and blade had dried daikon debris. Corrective Action(s): Ensure spiralizer was disassembled and thoroughly cleaned and sanitized after each use to prevent potential cross contamination. Using a brush may assist in removed food debris from the hand piece. Spiralizer was soaked for cleaning and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Counter top cooler by the cash register was at 8C. Cooler was used for tofu and cut onions for miso soup. Corrective Action(s): Ensure cooler is able to maintain 4C or less on a consistent basis. Cooler was adjusted at the time of inspection and was reduced to 4C. Ensure cooler is monitored daily and adjusted as needed. Violation Score: 3

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

Comments

-Sushi display cooler (3 units) were all less than 4C. -Kitchen upright coolers were at 4C. -Sushi area under counter freezer was at -13C. -Back area chest freezers ranged from -16C to -26C. -Hot holding was greater than 60C. -Foods were cooked to greater than 74C. -Cooked foods rapidly cooled. Chicken and beef made the previous day were at 4C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface on multiple cycles (minimum of 71C required for proper sanitizing). -Bleach sanitizer pails labelled and tested at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until July 19, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.