INSPECTION REPORT Health Protection JCHW-CGHUK5

PREMISES NAME Guildford Sushi House		Tel: (604) 588-8620 Fax:
PREMISES ADDRESS 40 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE July 20, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Tai Huu Pham		NEXT INSPECTION DATE July 22, 2022
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sushi cooler was at 6C (right side). Corrective Action(s): Ensure cold potentially hazardous foods are stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. Food items were relocated to a functioning cooler at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in the sushi area had no detectable chlorine concentration. Corrective Action(s): Bleach must be maintained between 100ppm to 200ppm to proper sanitize food contact surfaces. Bleach was prepared at 200ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw eggs were stored above ready-to-eat foods. Corrective Action(s): Ensure raw eggs are stored below or separately from ready-to-eat foods to prevent potential contamination of foods. Eggs were relocated at the time of inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelving units were lined with cardboard. Corrective Action(s): Discontinue the practice of using cardboard to line surface. Surfaces must be smooth, non absorbent, and easily cleanable. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi display cooler was at 6C. Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. Service technician was contacted at the time of inspection. Violation Score: 3

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

Comments

-Inspection conducted with student Environmental Health Officer. -Sushi coolers (left and centre unit) were at 4C/1C respectively. -Kitchen upright coolers (2) were at 4C. -Counter top cooler was at 4C. -Sushi area under counter freezer was at -16C. -Dry storage area chest freezers ranged from -16C to -23C. -Hot holding was greater than 60C. -Chicken/shrimp was reheated/cooked to greater than 74C. -Cooked chicken cooled rapidly in shallow layers. Chicken made the previous night was at 3C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -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.