INSPECTION REPORT Health Protection JCHW-CTNSL4

PREMISES NAME Guildford Sushi House		Tel: (604) 588-8620 Fax:
PREMISES ADDRESS 40 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE July 12, 2023	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) Tai Huu Pham		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Back kitchen staff member observed wiping forehead and did not wash hands prior to handling foods. Corrective Action(s): Ensure staff adhere to good hand hygiene practices to prevent potential contamination of foods. Review hand hygiene practices with all staff. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Bleach sanitizer in the sushi area was too strong - bleach test strip bleached out. 2) Foods were double stacked directly on top of one another without adequate protection. Corrective Action(s): 1) Bleach sanitizer must be maintained at 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic. Bleach was diluted to 200ppm at the time of inspection. To prepare 100ppm to 200ppm bleach, add 15mL bleach per 4L of water. 2) Ensure foods are properly protected with a physical barrier made of food grade materials (plastic wrap, lid, etc) to protect foods from potential contamination. Foods were properly covered at the time of inspection. Violation Score: 3

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

Comments

-Sushi display cooler (3 units) were at 4C. -Kitchen upright coolers were both at 4C. -Front service counter cooler was at 4C. -Sushi area under counter freezer was at -14C. -Back area chest freezers (3 units) ranged from -18C to -24C. -Hot holding was greater than 60C. -Foods were cooked to greater than 74C. -Cooked foods rapidly cooled. Chicken and beef made the previous day were at 4C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface on multiple cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi prep cutting boards wiped with bleach sanitized after each order. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until July 19, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.