INSPECTION REPORT Health Protection JCHW-ASXS2M

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2883 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE November 9, 2017	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Jung Kwon Suh		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Spray bottle of bleach in the front area was empty. Corrective Action(s): Bleach sanitizer at 100ppm to 200ppm is required to allow for proper sanitizing of food contact surfaces. Bleach bottle was prepared at 200ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Frozen tuna was stored in a garbage bag 2) Rice scoop was stored in rice cooker with handle in the rice. Corrective Action(s): 1) Do not use garbage bags to store food. Garbage bags have chemicals which may potentially contaminate foods. Only food grade materials are to be used to store foods. Tuna was removed from the garbage bag at the time of inspection. 2) Discontinue the practice of storing scoops into food containers - handle may potentially contaminate foods. Scoop was removed at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Bundles of newspapers (oily) and food debris was found under the cook line. Corrective Action(s): Ensure cook line is cleaned on a regular basis to prevent potential attraction of pests. Oily newspapers are also considered a fire hazard. Violation Score: 3

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

Comments

-Upright cooler was at 4C. -Sushi cooler was at 3C. -Kitchen prep cooler was at 4C (top and bottom). -Back upright cooler was at 0C. -Kitchen bar cooler was at 4C. -Serving area bar cooler was at 4C. -Front beer cooler (cut melons) was at 0C. -Upright freezer was at -14C. -Back freezer was at -8C. -Hot holding of rice and soup was greater than 60C. -Sushi rice had a pH of 4.0 to 4.5. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Hand hygiene practices have improved since the last inspection. Ensure staff adhere to proper handwashing practices. -Sushi prep counter disinfected with bleach sanitizer within 2 hours. -Ice machine was found to be clean and well maintained. -No signs of pests noted at the time of inspection. -Washrooms clean and well maintained. -Please contact the inspector if you have any questions or concerns.