Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-B43SK7
PREMISES NAME
Guildford Sushi House		Tel: (604) 588-8620
Fax:
PREMISES ADDRESS
40 - 10330 152nd St
Surrey, BC V3R 4G8		INSPECTION DATE
August 28, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Tai Huu Pham		NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 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: Build-up of debris was evident on the floor of the back room (with a dry storage area, chest freezer, prep. table and handwashing station).
Corrective Action(s): Clean the floor of the back room to remove the build-up of debris; Correct by September 9, 2018 and contact the district Environmental Health Officer of Fraser Health for a follow up inspection.
Violation Score: 3

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

Owner/Operator had completed the FOODSAFE Level 1 Refresher course (certificate valid until August 23, 2022).
Hand-sink in the kitchen, both hand-sinks in the sushi bar, hand-washing station in the back room, and three hand-sinks in the washrooms were adequately supplied with liquid soap, hot and cold running water, and paper towels.
Dishwasher final rinse temperature was at 73.3 degrees C (71 degrees C or hotter) at the plate.
100 ppm chlorine sanitizer was available in the buckets with wiping cloths.
Refrigeration units were at or below 4 degrees C.
Freezer temperatures were satisfactory.
Temperature records were being maintained for the refrigeration units on a daily basis. Reminder: Check refrigeration temperatures at least every 4 hours throughout the day.
Hot-held rice and miso soup was at or above 60 degrees C.
Sushi rice was at a pH less than 4.0 (required: less than 4.2).
Signs of recent pest activity were not evident at the time of inspection.
Operator had purchased a new cutting board to replace the previously stained and older cutting board.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: AHEN-B43SK7
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments: Note: Canola oil is used at this facility.
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment