INSPECTION REPORT Health Protection JCHW-B6XRBG

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2885 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE November 28, 2018	TIME SPENT 1.66 hours
OPERATOR (Person in Charge) Tinh Thi Xuan Nguyen		NEXT INSPECTION DATE December 04, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Double door upright cooler foods were probed at 6C and cut watermelon in bar cooler was at 7C. Corrective Action(s): Cold potentially hazardous foods must be maintained at 4C or less to prevent the growth of pathogens and or the formation of toxins. Upright cooler was adjusted at the time of inspection and watermelon was transferred to a cooler at 4C at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Slicers were found to have dried food debris on them. Corrective Action(s): All equipment must be properly cleaned and sanitized after each use. Items with built-on food will require addition soaking, prior to cleaning. Equipment was cleaned and sanitized at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Serving area handwash station did not have any single use paper towels for handwashing. Operator stated paper towels ran out and staff used cloth towels. Corrective Action(s): Handwash station must have hot and cold running water, liquid hand soap, and a single use method for drying hands. Do not use cloth towels to dry hands - can lead to cross contamination. While waiting for hand towels, staff can use napkins to dry hands. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Panko and dry batter from the previous night had not been discarded. 2) Raw foods were stored above potential ready-to-eat foods. Corrective Action(s): 1) Panko and batter must be discarded at the end of each night. Items were discarded at the time of inspection. 2) Raw foods must always be stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Coolers were reorganized at the time of inspection. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up was observed on the ventilation hood. Staff stated hood area is cleaned professionally on a regular basis, but not by staff. Corrective Action(s): Surface area of vent hoods must be cleaned on a regular basis to prevent build up of grease. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Double door upright cooler was at 7C at the time of inspection. Corrective Action(s): Cooler was adjusted at the time of inspection but was unable to reach 4C. Service cooler and ensure it can maintain 4C or less on a regular basis. Cooler requires another thermometer inside the cooler unit to monitor cold holding temperatures. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): A bottle of soap and vinegar under the cook top was unlabelled and a bottle labelled bleach did not have bleach. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Bottle labelled bleach was emptied at the time of inspection and bottle with soap and vinegar was properly labelled at the time of inspection. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Used aluminium tart shells were stored with new tart shells. Corrective Action(s): Single use items are intended for single use and must be discarded after each use. Do not store used items with new items. Used tart shells were discarded at the time of inspection. Violation Score: 3

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

Comments

-Sushi prep cooler was at 4C. -Cook area prep cooler was at 4C (top and bottom). -Glass door upright cooler was at 2C. -Kitchen bar cooler was at 3C. -Serving area bar cooler was at 4C. -Back upright freezer was at -16C. -Cool area upright freezer was at -18C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer spray bottles tested at 200ppm. -Kitchen handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi mat plastic cover changed daily. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FoodSafe Level 1 valid until Feb 12, 2023. -Please contact the inspector if you have any questions or concerns.