INSPECTION REPORT Health Protection JCHW-BXGV83

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2885 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE January 21, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tinh Thi Xuan Nguyen		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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Both sanitizer spray bottles were too strong and resulted in the test strip bleach out - unable to determine concentration. Corrective Action(s): Bleach concentrations in excess of 400ppm may be toxic for human health. Bleach sanitizer must be maintained between 100ppm to 200ppm. To prepare 200ppm of bleach, add half a teaspoon of bleach per litre of water. Bleach was diluted to 200ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Sushi cooler was at 3C. -Front prep cooler was at 4C (top and bottom). -Kitchen upright cooler is currently being defrosted. Cooler is not currently used for the storage of potentially hazardous foods. -Kitchen bar cooler was at 3C. -Service area counter top cooler was at 4C. -Bar area cooler was at 4C. -Upright commercial freezer was at -17C. -Domestic freezers were at -12C and -16C. -Hot holding was greater than 60C. -Cooked potentially hazardous foods were cooled properly and were at 4C. -High temperature dishwasher had a final rinse of 74C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Equipment was clean and sanitary. -Ice machine clean and well maintained. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washrooms clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until February 12, 2023. -Please contact the inspector if you have any questions or concerns. -Operator signature not required due to the COVID-19 Pandemic. COVID-19: -Workplace COVID-19 safety plan completed. -Facility is offering dine-in services. -Seating capacity posted at the front entrance. -Less than 6 patrons per table and tables are blocked off to provide 2 metres distance measured from the back of the chairs. -Background music was not louder than normal conversation. -Staff complete a daily health screening prior to coming to work each day. -Contact information incomplete. Ensure first AND last name and email or phone number is collected.