INSPECTION REPORT Health Protection TSTY-AQRUVU

PREMISES NAME Sushi Castle		Tel: (604) 970-3866 Fax:
PREMISES ADDRESS G - 102 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE August 31, 2017	TIME SPENT 1.6 hours
OPERATOR (Person in Charge) Jaehoon Yang		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Cooked chicken breasts in container on countertop had reached an internal temperature of 17-19 C. Chicken had been cooked previous day, and brought out from cooler prior to measurement. Restaurant was not busy at time of inspection. 2) Under-counter cooler in sushi prep area was measured at an average temperature of 7.5 - 9 C. Operator states temperature was adjusted upwards to prevent freezing of food. However, unit could not be adjusted to 4 C during inspection. 3) Chopped fruits and vegetables (including bean sprouts, cucumber, yams/kabocha for tempura use) were stored out at room temperature on countertops. Corrective Action(s): 1) Moved to cooler. Ensure potentially hazardous foods are not stored for extended periods at room temperature - keep in cooler, reheat, or serve. Reminder: any food that has been stored at room temperature for 4 hours or more must be discarded. 2) Perishable items removed to other coolers. Ensure unit is fixed and reinspected prior to replacing food. 3) Moved to coolers. Ensure that only what is needed for next 2 hours is left outside of coolers. Store remainder of prepared perishable items under refrigeration. Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One container used as a flour scoop was left inside the flour bin. Container had begun to accumulate caked-on flour. Corrective Action(s): Removed during inspection. Ensure only purpose-designed food scoops are left inside bulk containers, and that handles stay out of the food. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under-counter cooler in sushi prep area was not capable of maintaining food at 4 C or colder. Corrective Action(s): Have unit fixed and adjusted to this temperature by tomorrow (1st September 2017). Call for reinspection once fixed. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was much too strong (serial dilution required to bring solution down to 200ppm chlorine). Corrective Action(s): Ensure sanitizer is mixed using one teaspoon of plain bleach to each 1L spray bottle. Ensure cloths are stored in this solution between uses, or fresh wiping cloths are used each time. Violation Score: 3

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

Comments

*General sanitation satisfactory. No evidence of pest issues observed during inspection. *Hand sinks equipped with warm water, liquid soap and paper towels. *High-temperature dishwasher reached a final sanitizing rinse temperature of > 71 C at the plate level. *Miso soup held at or above 60 C. *Ice machine and other equipment generally maintained in clean condition. Utensils stored in clean condition. *No change in sushi rice recipe from last inspection. *No significant changes in fish suppliers from last inspection. *Note: no shellfish harvesting information tags were available for clams on site. Discussed with operator - ensure these (and any other shellfish tags) are kept on site for 5-6 months as a tracking record. *Note: violations regarding room-temperature storage of potentially hazardous foods (chicken, vegetables) are repeat infractions at this premises. Future non-compliance will result in progressive enforcement measures being taken. Ensure staff are made aware of time/temperature control measures, and follow the approved food safety plan for the restaurant. *Note: ensure sanitizer bottles are clearly labeled, even if current bottles are the only ones of their type on site.