INSPECTION REPORT Health Protection MBEK-B4ZSFT

PREMISES NAME Tobiko Sushi		Tel: (604) 560-6399 Fax:
PREMISES ADDRESS 102 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE September 27, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Grace Lin		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 = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Carrot/vegetable cutter had pieces of dried vegetable on and around blade. Corrective Action(s): Carrot/vegetable cutter was placed into dishwashing area to be properly cleaned and sanitized. Ensure that all equipment/utensils/food contact surfaces are maintained in sanitary condition to limit potential contamination of food. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Scoops were observed with handles in contact with food product. 2. One paper take out container was observed within dry storage food bin. 3. Raw meats stored above ready-to-eat items in reach in cooler. Corrective Action(s): Ensure that scoops are not stored within food containers and/or scoops with purpose-built handles are stored with handles outside of the food product. Handles may potentially contaminate food items. Take-out containers are not designed for re-use and may not be adequately cleaned and sanitized. *CORRECTED* Ensure raw meats and shell eggs are not stored above items considered ready-to-eat to protect from potential contamination (e.g. from broken egg(s) and/or dripping liquids from meats). *CORRECTED* Violation Score: 9

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

Comments

Routine inspection conducted: - Front sushi display coolers at 4 to 5 degrees C. In use at time of inspection. - Small cooler at front at 4 degrees C - Preparation cooler at 5 degrees C (upper inserts, chopped raw vegetables) and 2 degrees C (lower compartment). Preparation cooler in use at time of inspection - Reach in cooler at 4.7 degrees C. In use at time of inspection. - Glass door under counter cooler at 4 degrees C - Reach in 2-door freezer at -14 degrees C. Note: Ensure that freezer is capable of maintaining foods at -18 degrees C or less. Adjust/repair as necessary. - Reach in 1-door freezer -22 degrees C - Thermometers are available for cold holding units - Hot holding internal temperatures at 60 degrees C or more - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Bleach water sanitizer available at 200 ppm chlorine in front and back areas. Reminder: store wiping cloths in bleach water sanitizer between uses. - Low temperature dishwasher measured at 42 degrees C and 50 ppm chlorine in the rinse residual at the utensil surface - Ice machine interior observed to be in sanitary condition. Scoop stored safely in clean container. - No signs of pest activity observed - Washrooms maintained in clean condition. Hand sinks adequately supplied. - Temperature records are available and up to date.* *Note: Ensure that corrective action is taken if critical limits are not met (e.g. if cooler temperatures exceed 4 degrees C). Follow your food safety plan and document corrective action that is taken. Some cooler temperatures documented in temperature checklist exceeded 4 degrees C. - Dishwasher logs available. Note: It is recommended to keep daily logs. - Permit posted