INSPECTION REPORT Health Protection TCHN-CVNQ6B

PREMISES NAME Sushi Line Japanese Restaurant		Tel: (604) 592-0055 Fax:
PREMISES ADDRESS 104 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE September 13, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ok Hee Kim		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

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Please provide a revised floor plan for your facility. Corrective Action(s): Does not need to be an engineer nor architecture drawing. A handdrawn floor plan is acceptable IF it is drawn to scale and includes all equipment used for business. Correct by; immediately Violation Score: 1

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

Comments

Routine inspection conducted Temperatures: Rice cooker: 78.0°C Hot holding pot (Bravatti): 82.3°C Undercounter mini-fridge: 2.8°C Rice cooker (Brown rice): Cooking at time of inspection 1 door upright cooler: 3.1°C Chest freezer (Kitchen): -24.3°C Sushi rice: 36.8°C; acidified as per manufacturer's instructions Sushi cooler: 9.6°C Restaurant just opened at time of inspection. No food stored in unit. 2 door cooler (front end): 2.8°C Chest freezer (dry storage): -21.3°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap and paper towels Bleach sanitizer measured 200ppm Overall sanitation of facility adequate Washroom handwash station equipped with hot/cold running water, liquid soap and paper towels Mechanical dishwasher disconnected and removed from facility. 3rd compartment sink installed next to handwashing station to form 3 compartment sink hand for ware-washing. As facility has been modified, a revised floor plan is needed for approval. Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection Valid FOODSAFE certiifcate on display (exp July 7, 2028) Valid permit decal on display