INSPECTION REPORT Health Protection JCHW-BU6V5C

PREMISES NAME Fleetwood Sushi Restaurant		Tel: (604) 441-9981 Fax:
PREMISES ADDRESS 304 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE October 7, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Byung Yong Hwang		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Prep cooler door seal was found to have mould growth. Corrective Action(s): Ensure door seals are cleaned and sanitized on a regular basis and all equipment is maintained in a clean and sanitary condition. Door seals were cleaned at the time of inspection. Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Bar cooler was at 4C. -Upright cooler was at 4C. -Sliding door cooler was at 4C. -Upright freezer was at -17C. -Kimchi freezer ranged from -5C to -8C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Hot potentially hazardous foods cooled rapidly in single layers and was probed at 4C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for sanitizing). -Bleach sanitizer pails labelled and tested at 200ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi cutting board sanitized after each order. -Equipment was found to be clean and well maintained. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels -FOODSAFE Level 1 valid until August 31, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required at this time by the operator as a result of the COVID-19 pandemic. COVID-19: -COVID-19 safety plan completed and posted. -Facility is offering take-out services only. -High contact surfaces are disinfected throughout the day. -Two metres physical distancing provided between staff and customers.