INSPECTION REPORT Health Protection DKAL-C57SNQ

PREMISES NAME Sushi Train Restaurant		Tel: (604) 580-8802 Fax:
PREMISES ADDRESS 102 - 15380 102A Ave Surrey, BC V3R 0B3		INSPECTION DATE July 23, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Soo Yeoul Kim		NEXT INSPECTION DATE July 27, 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 = 28

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping cloths were left on food preparation counters. Operator was observed wiping down food debris with the cloth and leaving it on the counter. Corrective Action(s): The cloths were moved to the sanitizer pail at the time of inspection. Do not leave wiping cloths on counters as that can harbour pathogen growth and cause a cross contamination. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The high temperature dishwasher was unplugged at the time of inspection. The operator claimed that they are not open for dine-in and are not using the dishwasher. The 2 compartment sink was not set up for ware washing and was full of pans and utensils. Corrective Action(s): The dishwasher was turned on at the time of inspection. Operator informed that it would take up to 3 hours to reach the appropriate temperature. Inspector will return to follow-up. Ensure the dishwasher is functional. Ensure the 2-compartment sink is setup for ware washing if the facility is only going to be serving in single-use utensils. Adequate supply of bleach was available on site to set up the 2 compartment sink for sanitiziation. This is a repeat violation. Date to be corrected by: TODAY Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The floors, corners, and hard to reach areas had a build up of food debris and grease. The cooler handles and seals had an accumulation of grease. Corrective Action(s): Thoroughly clean the facility. Clean behind equipment and the storage shelves. Date to be corrected by: July 30, 2021. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) The glass door coolers had broken handles which were taped with regular tape and foil. 2) The shelves for dry storage were damaged and lined with foil. 3) the handle of the chest freezer was broken and taped with regular tape. Corrective Action(s): Tape is not a smooth, durable, and easy to clean material. Do not use tape on equipment and food contact surfaces. Repair the above mentioned equipment/shelves and ensure the surfaces are smooth and easy to clean. You may use food grade vinyl sheets to line the shelves. This is a repeat violation. Date to be corrected by: August 6, 2021. Violation Score: 9

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

Comments

Routine inspection of the facility conducted. Temperatures: - Chest freezer 1: -18C - Chest freezer 2: -20C - Upright freezer: -18C - Small reach in cooler by sushi counter: 1C - Sushi cooler: 2C - Small drinks cooler (under counter) 1: 3C - Domestic refrigerator: 4C - Glass door cooler: 2C - Rice hot holding: 62C - Gravy/sauce hot holding: 60C - Sushi rice pH 4.0 Probe thermometer was available for temperature monitoring. Sanitation: - All hand sinks (including washrooms) were adequately equipped with hot and cold running water, liquid soap, and disposable paper towels. - Sanitizer pails (2) and spray bottles (2) had 200 ppm chlorine residual. - High temperature dishwasher was turned off at the time of inspection. The operator claimed that it would take up to 3 hours to warm up. *see violation above* Storage: - Stainless steel racks used for dry storage by the janitorial room. The racks are covered with a curtain to protect from contamination from the janitorial room. - Randomly selected items were all within their Best Before dates. - Items were covered inside coolers. - Food is stored at least 6" off the floor. Pest Control: - No signs of pest activity was noted at the time of inspection. Administration: - Operator is FoodSafe level 1 certified. Valid until April 29, 2023. - Permit is posted. NOTE: keep temperature logs to ensure proper function of all cooling and hot holding units. Signature not required due to the COVID-19 pandemic. A copy of the report is to be emailed to the operator on the provided email address within 1 business day.