INSPECTION REPORT Health Protection JCHW-BC8S5T

PREMISES NAME Fleetwood Sushi Restaurant		Tel: (604) 441-9981 Fax:
PREMISES ADDRESS 304 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE May 16, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Byung Yong Hwang		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Sushi line cooler was at 4C. -Sushi area bar cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Front upright cooler was at 4C. -Back upright cooler was at 2C. -Back upright freezer was at -18C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Hot potentially hazardous foods (fried items and brown rice) are made in the morning and cooled at room temperature until approximately 20C, followed by rapidly cooling in the freezer. Food items made this morning were probed at 4C or less. -High temperature dishwasher had a final rinse temperature of 76C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer pail and spray bottle labelled and tested at 200ppm. Sanitizer pails changed every 2 to 4 hours. -Sushi cutting board disinfected with bleach sanitizing solution at least every 2 hours. -Sushi rolling mat plastic wrap changed every 1.5 hours. -Food items stored in plastic clam shell container lined with a single use bag and changed after each use. -Wicker baskets lined with wax paper and changed between service. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Foods properly stored off the floor and covered. Raw foods stored below ready-to-eat foods. -Foods in dry storage area in good condition and stored off the floor. -General sanitation good at the time of inspection. -Facility is currently serviced by a professional pest control operator. Report for April 2019 indicated absence of pest activity. Did not observe evidence of pests in the facility at the time of inspection - a few ants observed inside the tin cats.. -Washroom clean and well maintained. -FoodSafe Level 1 valid until October 4, 2019. Ensure FoodSafe Level 1 is renewed prior to expiry. At least once person in the facility must have FoodSafe Level 1 or equivalent when facility is in operation. -Please contact the inspector if you have any questions or concerns.