INSPECTION REPORT Health Protection AHEN-AVXUYM

PREMISES NAME Sushi Tengoku		Tel: (604) 584-8378 Fax:
PREMISES ADDRESS 10194 152nd St Surrey, BC V3R 6N7		INSPECTION DATE February 13, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Insoo (Eric) Yoo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 12

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near the front frying area was blocked with a cart and two boxes of canola oil. *REPEAT VIOLATION* Corrective Action(s): Do not obstruct the handsinks as they are required to be available for handwashing purposes at all times of operation. Repeat violations will result in enforcement action as per Fraser Health's progressive enforcement policy. Violation Score: 5

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit to operate from the pervious ownership was posted and the current valid permit to operate was not posted in a conspicuous location. Corrective Action(s): Remove the previous permit to operate and ensure the valid permit to operate for the current ownership is posted in a conspicuous location. Correct within 1 week. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Storage containers with food contact surfaces inside them (bottles etc.) were stored on the floor below the stairway. Two boxes of raw avocados were stored on the floor near a chest freezer. Corrective Action(s): Staff member re-organized storage areas to store all food contact surfaces and the avocado boxes at least 6 inches off the floor in a location to protect them from contamination. Ensure all food products, utensils, and equipment is stored at least 6 inches off the floor in sanitary storage locations. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): 1. Multiple oyster shells were observed being stored in a container above a chest freezer. 2. Tape was wrapped around a knife in the sushi bar, which is not acceptable as the tape is not an easy to clean material if it accumulates debris/pathogens. Corrective Action(s): 1. Do not reuse oyster shells, do not serve food on used oyster shells, and do not provide oyster shells to customers as they are not made of suitable food grade materials intended for reuse. Do not store extra oyster shells on-site either. Repeat violations will result in enforcement action as per Fraser Health's progressive enforcement policy. Staff member discarded the oyster shells at the time of inspection upon verbal direction by the district EHO. 2. Tape was removed from the knife at the sushi bar by the staff member upon verbal direction by the district EHO. Violation Score: 3

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

Comments

Routine inspection conducted: Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. *NOTE: Please install a wall-mounted liquid soap dispenser at the front service area sink. Temperatures: Walk-in-cooler was at 3.6 degrees C (4 degrees C or less). Other coolers were at or below 4 degrees C. Freezer temperatures were satisfactory. Hot-held rice in the back area was at or above 60 degrees C. Frozen pre-packaged and labelled oysters were available onsite. Person in charge mentioned that they do not serve raw oysters but cook them. Reminder: Ensure oysters are cooked at at least 90 degrees C internally for at least 90 seconds prior to serving them. NOTE: It was discussed that either the pH (below 4.2), temperature (either below 4 degrees C or above 60 degrees C), or the time (every 4 hours if hands are properly washed and sanitary utensils are used) must be controlled for the sushi rice. The person in charge on shift mentioned that they will control the time and create a four hour time stamp for the sushi rice each day. pH of sushi rice was above 4.2 at the time of inspection, temperature was at 46 degrees C, and a time stamp was created for it. Temperature records were not up-to-date. Please maintain valid temperature records. Dishwasher final rinse temperature was 74.3 degrees C (71 degrees C or hotter) at the plate. 100 ppm chlorine sanitizer was available inside the buckets in the food preparation areas at the time of inspection. Lighting was operational below the stairway. One seal of the walk-in-cooler door was replaced with a foam like material. Ensure a gap is not left between the door and cooler (i.e. a tight seal is in place) and the Walk-in-cooler continues to maintain a temperature at or below 4 degrees C. Chef had FOODSAFE Level 1 dated January 24, 2009. This will expire on July 29, 2018. Refer to www.FOODSAFE.ca for information on revalidating FOODSAFE Level 1.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AVXUYM
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited foods complied with trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment