INSPECTION REPORT Health Protection AJON-B2SSAT

PREMISES NAME Aka Sushi		Tel: (778) 712-8282 Fax:
PREMISES ADDRESS 103 - 18408 64th Ave Surrey, BC V3S 1E9		INSPECTION DATE July 18, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) So Young Yoon		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Inside of low temperature dishwasher has accumulation of biofilm on doors and propellers. Corrective Action(s): Clean and sanitize inside of dishwasher. Ensure regular dishwasher maintenance is performed. Staff cleaned dishwasher by the end of the inspection. Violation Score: 5

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

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

Comments

Routine Inspection: - Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - All temperatures met health requirements: Coolers maintained at or below 4 degrees Celsius. Freezer maintained below -18 degrees Celsius. Hot holding maintained above 60 degrees Celsius. - Low temperature dishwasher sanitizing with 50 ppm chlorine at dish level. - Bleach sanitizer in spray bottle = 200 ppm. - General food storage practices satisfactory: Food items covered and wrapped in a safe manner. Food items stored off the floor. - Ventilation canopy was cleaned last month. So far in good condition but make sure to clean frequently. - No signs of pest activity at the time of inspection. - Washrooms clean and sinks fully equipped with liquid soap, paper towels and hot/cold running water. ***Correction Order from previous routine inspection (March 5, 2018) has been rescinded.*** REMINDER: - Thaw foods in the following manner: In the cooler at or below 4 degrees Celsius, or Under cold running water, or In the microwave. - Cool foods in the following manner: From 60C to 20C in 2 hours using a cooling wand, separating food into shallow pans, or in an ice water bath, THEN From 20C to 4C in the next 4 hours in the cooler at 4C.