INSPECTION REPORT Health Protection JCHW-BR6UE9

PREMISES NAME Guildford Sushi House		Tel: (604) 588-8620 Fax:
PREMISES ADDRESS 40 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE July 3, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tai Huu Pham		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Spiralizer was found to have dried food on the blade. Corrective Action(s): Equipment must be properly disassembled for cleaning and sanitizing after each use. Spiralizer was disassembled for washing and sanitizing at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Sushi chef was observed picking debris off the floor and did not wash hands prior to returning to work. Corrective Action(s): All staff must adhere to good hand hygiene practices to prevent cross contamination of foods. Staff must wash their hands whenever their hands become potentially contaminated. Sushi chef washed his hands at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw salmon skin was stored above ready-to-eat foods. 2) A bowl/scoop was submerged into a container of mayonnaise. Corrective Action(s): 1) Ensure raw foods are stored below ready-to-eat foods to prevent potential contamination of foods. Raw salmon skin was relocated to the lowest shelf at the time of inspection 2) Do not store bowls inside food containers - this may result in cross contamination of foods. Bowl was removed at the time of inspection Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach containers were not labelled Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents and to prevent accidental mixing and/or misuse of chemicals. Containers will need to be relabelled as required. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Wooden skewers used for cooking are being washed and reused. Corrective Action(s): Wooden skewers are intended for single use and cannot be properly washed and sanitized. Wooden skewers must be discarded after each use. Wooden skewers were discarded at the time of inspection. Violation Score: 3

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

Comments

-Sushi coolers were at 4C. -Kitchen upright coolers were both at 4C. -Counter top cooler was at 4C. -Sushi area under counter freezer was at -17C. -Storage area chest freezers (three) were less than -18C. -Hot holding was greater than 60C. -Chicken cooked this morning was properly cooled and was at 4C in the cooler. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were at 200ppm. -Sushi cutting boards sanitized at least every 2 hours. -Foods stored off the ground. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until August 23, 2022 -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic. -Facility is required to develop and post a COVID-19 safety plan. For information on how to develop the safety plan, refer to the WorkSafeBC website (Restaurants, Cafes, and Pubs: Protocols for returning to operation) and Fraser Health Restart Plan.