INSPECTION REPORT Health Protection MBEK-CGZL5U

PREMISES NAME Sakuya Sushi		Tel: (604) 535-5082 Fax: (604) 535-5082
PREMISES ADDRESS 1593 128th St Surrey, BC V4A 3V1		INSPECTION DATE August 3, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Myung O. Yoon		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink located within kitchen was obstructed by equipment, utensils, empty food packaging, and food debris within sink basin. Corrective Action(s): Above-noted items removed from hand sink. Equipment and utensils placed into dishwashing area to be washed and sanitized. Food debris and packaging discarded. Ensure that at all times, all hand sinks remain unobstructed and accessible to facilitate hand washing. Note: Liquid hand soap, paper towels, and hot/cold running water were in place for proper hand washing. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Clean utensils and small quantity of in-use food stored in close proximity to hand sink, without any barrier in between (i.e. splash guard). Corrective Action(s): Above-noted items removed. Do not store any food or clean utensils in close proximity to hand sink as these areas are subject to splashing. It was discussed that appropriate splash guards are to be in place on both sides of the hand sink if items that may potentially become contaminated from splashing are placed in these areas. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of oil and/or debris observed in the following areas: 1. Ventilation canopy. 2. Storage rack and bin/tray(s) located on right side of cook line. 3. Exterior surfaces of dry food storage bins and lids. 4. Shelving located to the left side of the cook line. 5. Shelving above and below kitchen hand sink. 6. Interior and exterior of preparation cooler and under counter cooler. Corrective Action(s): Ensure all of the above-noted areas are properly cleaned and sanitized. Oil and debris may attract pest activity, and may potentially lead to contamination of other equipment, utensils, and/or food. Date to be corrected by: August 22, 2022. Violation Score: 9

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

Comments

Routine inspection conducted. Coolers at 4 degrees C or less* *Note: Domestic cooler at server station measured 7 degrees C. Food was observed to be partially obstructing air vent within cooler. Obstructing items were removed from this area and temperature dropped to less than 4 degrees C. Continue to monitor to ensure all areas of cooler are maintained at 4 degrees C or less. Freezers at -18 degrees C or less. Hot holding internal food temperatures (rice, miso) at 60 degrees C or more. Raw meats not stored above ready-to-eat foods. Bleach water sanitizer in labeled spray bottles measured at 100 to 200 ppm chlorine. High temperature dishwasher measured 75 degrees C at the utensil surface during the final rinse (required: minimum 71 degrees C). No signs of pest activity observed at time of inspection.