INSPECTION REPORT Health Protection YTAN-CJYR3Y

PREMISES NAME Hi Japanese Sushi		Tel: (604) 538-3114 Fax:
PREMISES ADDRESS 132 - 3388 Rosemary Heights Cres Surrey, BC V3S 0K7		INSPECTION DATE October 7, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Moon Won Seo		NEXT INSPECTION DATE October 21, 2022
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked shrimp, tofu, and rice stored in sliding glass-door cooler all had an internal temperature of 6C. Sliding glass-door cooler had an ambient temperature of 8-9C. Corrective Action(s): Shrimp, tofu, and rice moved to another properly working cooler at time of inspection. Operator adjusted the cooler temperature guage at time of inspection. Do not store any potentially hazardous food items in this cooler until it is capable of maintaining temperatures at 4C or colder. 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: Sliding glass-door cooler had an ambient temperature of 8-9C. Corrective Action(s): Operator adjusted cooler's temperature guage at time of inspection. Please monitor - if cooler temperature does not decrease within the half-hour, call a technician for servicing of this cooler. All potentially hazardous food items were moved to another properly working cooler at time of inspection. Do not store any potentially hazard food item in this cooler until it is capable of maintaining temperatures at 4C or colder. Correct by: Immediately. Violation Score: 9

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

Comments

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - High-temperature dishwasher reached 75C at the dish surface during final rinse cycle. Good - minimum of 71C required. - Bleach sanitizer solution available at 200 ppm in spray bottles for sanitizing food-contacting surfaces - All other coolers (were measured at 4C or colder. Note: sushi bar cooler not in use. One mini cooler (previously not in use) designated for storage of cut vegetables only - measured at 4C at time of inspection. - Freezers were measured at -18C or colder. - Hot-held rice and miso soup measured at 60C or hotter. Sushi rice held below 60C is acidified - good. - Food storage practices satisfactory. All food stored off the floor and properly covered. - Dry storage areas satisfactory. - Equipment maintained in sanitary conditions. - General sanitation is excellent. - No signs of pest activity noted. - Operator has valid FoodSafe level 1 certification.