INSPECTION REPORT Health Protection DWAG-BRKUWB

PREMISES NAME Sockeye Sushi		Tel: (604) 372-0017 Fax:
PREMISES ADDRESS 103 - 18818 68th Ave Surrey, BC V6C 1M3		INSPECTION DATE July 16, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yvonne Hong		NEXT INSPECTION DATE July 20, 2020
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Rust observed on the magnetic knife rack. 2. Rice scoops were stored in warm water. Water temperature measured at 29C. Corrective Action(s): 1. Clean and sanitize the knife rack and all the knives stored on it. If rust reappear, replace the knife rack. 2. Clean and sanitize rice scoops. Rice scoop must be kept on ice water or cleaned and sanitized after every use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A bowl was stored at the sushi bar area hand washing station. Corrective Action(s): Do not store any utensils in the hand washing station. Hand washing station must be free of contamination at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. A box of sweet potatoe was stored near beside the mop sink. 2. Raw meats were stored near vegetables in the stand-up cooler. Corrective Action(s): 1. Move the sweet potatoe to another location for storage. Area around the mop sink must not be used for food storage to reduce the risk of contamination. 2. Raw meat must be stored separately and under raw vegetables to prevent cross contamination. Move the raw meat to the bottom shelf immediately. Violation Score: 9

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

Comments

Routine inspection: - Coolers (sushi, bar, sandwich, stand-up) maintained at 4C or lower. - Freezers (stand-up, bar) were functional. - Miso soup hot held at 68C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Low temperature dishwasher dispensed 100ppm chlorine sanitizer at the plate level. - 100 ppm chlorine sanitizer available in spray bottles. - Exhaust canopy maintained in sanitary condition. - Dry food products stored off the ground and organized. - Temperature records maintained and available for review. - General sanitation satisfactory. - Foodsafe requirement met. - No pest activities observed at the time of the inspection. - $150 cheque was collected at the time of inspection for the health permit fee. *Covid19 Safety Plan not available. As per Provincial Health Officer's Order, the facility must have a Covid19 Safety Plan on site . Develop a Covid19 safety plan before the next inspection. Information and template can be found on WorksafeBC's web site.