INSPECTION REPORT Health Protection DWAG-CX8Q3Q

PREMISES NAME Maguroguy Sushi & Grill		Tel: (604) 560-1424 Fax:
PREMISES ADDRESS 320 - 2670 152nd St Surrey, BC V4P 1G6		INSPECTION DATE November 3, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mikyoung Koo		NEXT INSPECTION DATE November 07, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Accumulation of debris noted on the tray used to store knives at the sushi bar area. Corrective Action(s): Clean and sanitize all aforementioned knives and the storage tray. Correct by: immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in two spray bottles measured with a concentration of 0 ppm and 50 ppm respectively. 100 - 200 ppm is required to properly sanitize food contact surfaces. Corrective Action(s): Staff discarded and refill the bottles with 200 ppm bleach sanitizer. Clean and sanitize all food contact surfaces again. 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: Large ice built up noted on the condenser of the back kitchen stand-up cooler. Corrective Action(s): Defrost the ice to ensure cooler will be working properly. Correct by: today. Violation Score: 3

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

Comments

Routine inspection: - Coolers (Sushi bar, walk-in, under the counter) at 4C or less. - Walk-in and under the counter freezer functional. - Hot food hot held above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single-use paper towels. - High temperature dishwasher registered 72C at plate level. - Ice machine maintained in sanitary condition. - No pest activities observed. - Temperature records sporadically maintained. Ensure temperatures are monitored and recorded on a daily basis.