INSPECTION REPORT Health Protection JMAA-BRKLW7

PREMISES NAME Surrey Damiko Sushi		Tel: (604) 531-0006 Fax: (604) 590-1252
PREMISES ADDRESS 140 - 2950 King George Blvd Surrey, BC V4P 1A2		INSPECTION DATE July 16, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Derek Hee You		NEXT INSPECTION DATE July 17, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Stainless steel stand-up cooler was measured at a temperature of 9C with various potentially hazardous foods. Corrective Action(s): The following potentially hazardous foods, placed in there yesterday, were discarded: 1) One container of dumplings (approximately 400 g) 2) One tray of flattended shrimp for tempura Other items were placed in an alternate cooler maintaining below 4C: 1) Chicken cooked approximately 3 hours ago, cooling at a temperature of 17C 2) Trays of shrimp at a surface temperature of 1C 3) Salmon heads which arrived in the cooler in the morning Do not place any potentially hazardous foods into the stainless steel cooler until a follow-up inspection is conducted to verify it maintains 4C or less. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash stations were blocked with bowls and kitchen equipment at time of inspection. Corrective Action(s): Stations were cleared at time of inspection. Do not obstruct the hand wash stations at any time. ALL hand wash stations must be adequately stocked with hot/cold running water, liquid soap, and single-use paper towels at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Scoops or plastic bowls were directly submerged into sauce containers and dry flour containers. 2. Whole tuna were placed directly into the chest freezer without any bags. Corrective Action(s): 1. Keep handles and plastic bowls out of food products to avoid contamination, particulary when food handlers reach into the product. 2. Food products must be packaged, in a container, or stored in a manner that protects them from contamination. You cannot store tuna directly exposed in the chest freezer. Date to be corrected by: End of day today Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Packaged scallops observed defrosting at room temperature on the dish-drying rack. Surface temperature was still frozen at approximately 0C. Corrective Action(s): Do not defrost scallops on the dish drying rack. Scallops were placed under cold running water in the food preparation sink for proper defrosting. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Stainless-steel stand-up cooler at an ambient temperature of 9C. Corrective Action(s): Adjust or service the stainless-steel stand-up cooler to an ambient temperature of 4C or less at all times. Potentially hazardous foods must be maintained at this temperature or below to avoid growth of bacteria that could lead to foodborne illness. Date to be corrected by: July 16, 2020 Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were noted: Front salad cooler temperature at 1C Undercounter sushi cooler temperature at 3C Prep cooler at 3C (top & bottom) Chest freezers maintained at -18C or below Bleach sanitizer contained approximately 200 ppm chlorine residual Low-temperature dishwasher sanitizes at >=71C at the plate at final rinse. Reminder to read the gauge before using the dishwasher to ensure the final rinse reads 180F at the manifold No evidence of recent, visible pest activity noted at time of inspection Please review aforementioned violations. Contact the health inspector if you have any questions or concerns.