INSPECTION REPORT Health Protection AHEN-ARTTZ8

PREMISES NAME 104 Sushi & Co.		Tel: (604) 496-2133 Fax:
PREMISES ADDRESS 110 - 10422 168th St Surrey, BC V4N 1R9		INSPECTION DATE October 4, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) HyunSeok Jung		NEXT INSPECTION DATE October 11, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meat was above 4 degrees C (~8 degrees C). Operator mentioned that they had taken it out less than 2 hours ago and were marinating it. Corrective Action(s): The raw meat was transferred into a cooler at or below 4 degrees C. Ensure all cold potentially hazardous food is prepared and/or marinated less than 2 hours at room temperature and is either cooked or immediately returned to the cooler; It must otherwise be discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Prepackaged alfalfa sprouts were stored in a garbage bag. Newspaper was lining a shelf that had take-out containers above it. Corrective Action(s): The garbage bag and newspaper was removed. Ensure all food products/ingredients and food contact surfaces (e.g. take-out containers) are stored in a manner to protect them from contamination. Garbage bags cannot be used as they are not food grade and may be treated with odour suppressing chemicals/pesticides. Newspaper cannot be used as it is not made of easy to clean durable materials that can be effectively washed and sanitized. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw fish (near 0 degrees C) was being thawed at room temperature. Corrective Action(s): Operator sliced the fish and placed the sliced portions in a cooler. Ensure all frozen potentially hazardous food is thawed either under cold running water, cold water that is changed at least every 30 minutes, and/or in a cooler at or below 4 degrees C. DO NOT THAW FOOD AT ROOM TEMPERATURE. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler immediately below the sushi prep. area was slightly above 4 degrees C (between 5.5 degrees C and 6.1 degrees C) and did not return to 4 degrees C during the inspection even after the operator had adjusted its' temperature. Operator mentioned that it was below 4 degrees C earlier today. Corrective Action(s): All cold potentially hazardous food (crab meat and sliced vegetables) were transferred into the second cooler in the sushi bar that was at or below 4 degrees C. Do not store any potentially hazardous food inside the prep .cooler until it is maintained at or below 4 degrees C effective immediately. Repair/re-service/adjust/replace the prep. cooler to maintain it at or below 4 degrees C; Correct within 1 week and contact the district E.H.O. for a follow up inspection. Violation Score: 3

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

Comments

FOODSAFE trained operator was present on site at the time of inspection. Permit to operate was posted in a conspicuous location. Kitchen: -Handsink was supplied with liquid soap, hot and cold running water, and paper towels. -Hot-held rice was at or above 60 degrees C. -Prep. cooler was replaced with a new prep. cooler and it was at 3.3 degrees C (4 degrees C or less). -Upright cooler was at -0.1 degrees C (4 degrees C or less). -One door upright freezer was at or below -18 degrees C. -Refrigeration units were equipped with thermometers. -A probe thermometer was available. -Dishwasher final rinse temperature was 71.9 degrees C (71 degrees C or hotter) at the plate. -100 ppm chlorine sanitizer was available in the bucket with wiping cloths. -Chemicals were stored below the sink (away from food storage and food prep. areas). Good. Sushi Bar: -Operator has removed one cooler and replaced it was a counter for placing take out orders (i.e. as a front service area). -Food preparation is done on easy to clean cutting board surfaces. -Three handsinks were supplied with liquid soap, hot and cold running water, and paper towels. -100 ppm chlorine sanitizer was available in the bucket with wiping cloths (for sushi bar) and two spray bottles (for dining tables). -Hot-held miso soup was at or above 60 degrees C (~80 degrees C). -Sushi bar top cooler, under-the-counter cooler and drinks cooler were at or below 4 degrees C. -Refrigeration units were equipped with thermometers. -A probe thermometer was available. -Chest freezer was at or below -18 degrees C. Food was covered inside the chest freezer. -Sushi rice pH was below 4.2 at the time of inspection. -Walls were repainted where the paint was previously deteriorating, wall tiles (previously broken in some areas) were removed, and a stainless steel piece was added behind two of the hand-sinsks as a backsplash. NOTE: Ensure a time stamp is created for the sushi rice as you do not have the equipment (e.g. pH test strips) to monitor the sushi rice pH is below 4.2 each day. The operator will look to obtain a timer and will use written documentation in the meanwhile. Washrooms: -Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Dry Storage Area: -Chest freezer was at or below -18 degrees C. -Continue storing chemicals separately from dry food and take out containers. -No signs of recent pest activity were observed. NOTE: Minor cleaning of the floor is needed.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-ARTTZ8
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: Audited food products (noodles, trans fat, and a breaded meat product) complied with the trans fat requirements.
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