INSPECTION REPORT Health Protection JELR-B6XTLH

PREMISES NAME Taka's Sushi		Tel: (604) 538-8587 Fax:
PREMISES ADDRESS 15208 Pacific Ave White Rock, BC V4B 1P7		INSPECTION DATE November 28, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dilyar Dilmurat		NEXT INSPECTION DATE 3 Months
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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Front line cooler (west side) is keeping food at about 10 C. Most food in this cooler was prepared today. Corrective Action(s): Potentially hazardous food that was stored in this cooler (above 4 C) for more than 2 hours was discarded during inspection. Other food moved to an alternate cooler. Do not use this cooler to store potentially hazardous food unless it can keep food at 4 C / 40 F or colder. 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

Coolers are at 4 C or colder with this exception of the line cooler near the prep sink - see above. Hot holding - soup - is at >60 C - good. Sushi rice is made every 4 hours (vinegar is added). Receipts are available for fish. Advise supplier regarding the required temperature to be -20 C for 7 days. Blast chest freezer <-35C. Other freezers are <-18C or <-20 C. Premises is clean and well organized. Hand washing stations have liquid soap and paper towels. Chlorine sanitizer is used for wiping cloths (measured at 200ppm). Dishwasher has a final sanitizing rinse of 71C / 160F measured inside of the machine. Gauge reads 180F or hotter - good. Food Safe - check certificates for expiry dates. An online refresher course is required to renew certificates > 5 years old (prior to 2013).