INSPECTION REPORT Health Protection MLOO-B7CT6D

PREMISES NAME Hi Japanese Sushi		Tel: (604) 538-3114 Fax:
PREMISES ADDRESS 132 - 3388 Rosemary Heights Cres Surrey, BC V3S 0K7		INSPECTION DATE December 11, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Moon Won Seo		NEXT INSPECTION DATE December 14, 2018
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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various perishable foods (crab meat, chopped vegetables, cooked ebi) were stored in the undercounter cooler in the sushi bar area at 9C. Corrective Action(s): Move these foods to another cooler that can maintain 4C or less. Date to be corrected by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw chicken was stored on the top shelf of the stand-up cooler in the kitchen. Cooked and ready-to-eat foods were stored underneath the raw chicken. Corrective Action(s): Store all raw meats on the bottom most shelf to avoid potential contamination of the cooked and ready-to-eat foods. Date to be corrected by: Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Undercounter cooler at the front sushi prep area is maintaining 9C at the top compartment. The bottom compartment is at 2C. Corrective Action(s): Adjust or repair this cooler so it is able to maintain 4C or less throughout the storage space. Do not use this cooler until approval has been granted by the health inspector. Date to be corrected by: December 14, 2018 Violation Score: 3

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Coolers (stand-up, chest) at < or = 4C - Freezer (stand-up, chest) at < or = -18C - Hot holding units (rice, soup) at > or = 60C - High temperature dishwasher is available. Final rinse temperature reached 72.8C at the plate level. - 100 ppm bleach sanitizer is available in spray bottles - No signs of pests observed during inspection - Customer washroom is equipped with an adequate hand washing station - Permit is posted in a visible location *Discussed rice scoop storage and cleaning procedures. Rice scoop will be cleaned and sanitized between uses. *FOODSAFE Level 1 certificates are expired. Renew the certificates as soon as possible. *Keep invoices onsite for review