INSPECTION REPORT Health Protection DKAL-C4XVDF

PREMISES NAME 104 Sushi & Co.		Tel: (604) 496-2133 Fax:
PREMISES ADDRESS 110 - 10422 168th St Surrey, BC V4N 1R9		INSPECTION DATE July 15, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) HyunSeok Jung		NEXT INSPECTION DATE July 19, 2021
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) There was no detectable chlorine residual in the sanitizer spray bottle at the sushi counter. The operator claimed that the solution was made last month. 2) The sanitizer pail at the back of the facility contained a very strong bleach solution that caused the inspector's test strips to white out. Corrective Action(s): 1) Operator made 200 ppm chlorine residual solution in front of the inspector. Ensure the bleach solution is replaced daily. Chlorine dissipates over time and the solution loses its sanitization power. Use test strips to confirm the concentration of the solution before use. All counters were wiped down with 200 ppm chlorine sanitizer. 2) The operator diluted the solution in front of the inspector. It was tested to have 200 ppm chlorine residual. Ensure only 5 mL of bleach is used for 1 L of water. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two hand washing sinks were blocked with boxes and waste bins. Another hand washing sink did not have paper towels. Corrective Action(s): The operator cleared the sinks at the time of inspection. Paper towels were replaced. Ensure hand washing sinks are always accessible to encourage frequent hand washing. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff was observed reusing single use gloves while handling raw fish. The staff member claimed that he only uses the gloves when cutting fish. Corrective Action(s): The staff discarded the gloves at the time of inspection. DO NOT reuse single-use gloves. Proper handwashing practices were discussed. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops for rice were kept in warm water by the rice cookers. Corrective Action(s): Operator replaced the water and added ice to the containers at the time of inspection. Ensure scoops are kept at 4C or below or at 60C or above to prevent the growth of pathogens which can lead to foodborne illness. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was taped to the top of a chest freezer near the sushi preparation area. The operator claimed that it was there to protect the chest freezer from getting scratched or damaged. Corrective Action(s): Remove the cardboard from the cooler surfaces. Cardboard is not an easy to clean material that can be washed and sanitized. It can also absorb moisture and allow pathogens to grow or attract pests. Date to be corrected by: July 16, 2021 Violation Score: 3

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

Comments

Routine inspection of the food facility conducted. Temperatures: - Preparation cooler: 4C - Single door freezer: -19C - Double door cooler: 1C - Front preparation cooler: 3C - Sushi cooler: 4C - Chest freezers: -18C or below - Hot holding units were at or above 60C - Cooked tempura had an internal temperature of >74C All units had accurate thermometers. Sanitation: - 2 compartment sink was equipped with functional plugs. - Hand washing sinks were adequately equipped with hot and cold running water, liquid soap, and disposable paper towels. - High temperature dishwasher achieved 75.7C at the dish surface after the final rinse cycle. - Panels of the ventilation hood were in good sanitary condition. Storage: - Stainless steel racks are used for storage. - Chemicals are stored in a separate area away from food (under ware washing sinks). - Food is stored at least 6" off the floor to facilitate cleaning. - Items are covered when stored inside coolers. - Food grade containers are used. Pest Control: - No signs of pest activity noted at the time of inspection. Administration: - Operator has FOODSAFE level 1 certification valid until April 22, 2022. - Permit is posted. Signature not required due to the COVID-19 pandemic. Operator provided their email address. A copy of the report is to be emailed to them within 1 business day.