INSPECTION REPORT Health Protection JCHW-CADR8A

PREMISES NAME Guildford Sushi House		Tel: (604) 588-8620 Fax:
PREMISES ADDRESS 40 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE January 5, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tai Huu Pham		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Spiralizer had daikon debris behind the blade. Corrective Action(s): Ensure all equipment is disassembled and properly cleaned and sanitized after each use to prevent potential contamination of foods. Spiralizer was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Back room prep table wall was lined with cardboard. Corrective Action(s): Surfaces must be smooth, non-absorbent, and easily cleanable. Discontinue the practice of using cardboard to line surfaces. Cardboard was removed at the time of inspection. Violation Score: 3

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

Comments

-Sushi cooler were at 4C. -Both upright coolers were at 4C. -Service area counter top cooler was at 4C. -Sushi area freezer was at -18C. -Chest freezers (3) ranged from -16C to -23C. -Hot holding was greater than 60C. -Cooked chicken made the previous night was rapidly cooled and probed at 4C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse of 73C on the dish surface (minimum of 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. One container label is fading - ensure chemical containers are relabelled as needed. -Sushi cutting board sanitized after each use. -General food storage practices good at the time of inspection. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until August 23, 2022. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.