INSPECTION REPORT Health Protection NTSD-D2MRNY

PREMISES NAME Sushi Zion		Tel: (604) 496-2133 Fax:
PREMISES ADDRESS 110 - 10422 168th St Surrey, BC V4N 1R9		INSPECTION DATE February 20, 2024	TIME SPENT 1.15 hours
OPERATOR (Person in Charge) HuynSeok Jung		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- General sanitation - good at the time of inspection. - Sushi counter top at 0 deg C and 1 deg C. - Under counter sushi coolers at 3.2 deg C and 1.4 deg C. - Upright coolers at 4 deg C (sushi area). - Kitchen prep cooler at 4 deg C (top and bottom). - Kitchen upright cooler at 3 deg C. - Kitchen chest freezers at - 18 deg C to - 22 deg C. - Sushi area chest freezer at - 20 deg C. - Hot holding units above 60 deg C. - Food storage well organized, off the floor, and covered. - Ice maker - clean at the time of inspection.Scoop is stored in a sanitary manner. - High temperature dishwasher had a final rinse temperature of 75 C on consecutive cycles (minimum of 71 C required for sanitizing). - Handwash stations supplied with hot and cold running water liquid hand soap, and single use paper towels. - Bleach spray bottles labelled and tested at 200 ppm. - Washroom clean and sanitary. Sinks -satisfactory. - No signs of pests noted at the time of inspection.