INSPECTION REPORT Health Protection JCHW-B83S5T

PREMISES NAME The Jin Sushi Japanese Restaurant		Tel: (604) 592-9368 Fax:
PREMISES ADDRESS 1101 - 7360 137th St Surrey, BC V3W 1A3		INSPECTION DATE January 3, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michelle Li		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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer was found to have dried food debris under the blade area. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized. Blade may need to be disassembled to allow for proper cleaning and sanitizing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Wooden cutting board was found to have cracks. Corrective Action(s): Surfaces must be smooth, non-absorbent, and easily cleanable. Replace wooden cutting board and ensure it can be properly cleaned and sanitized. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle of water was unlabelled. Corrective Action(s): Ensure all containers are properly labelled to properly identify contents. Once labels fade or fall off, they must be replaced. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C -Sushi display cooler was at 4C. -Front upright cooler was at 4C -Officer upright freezers were at -18C/-19C. -Chest freezer was at -17C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Hot potentially hazardous foods cooled in shallow layers and were probed at 4C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum of 71C required for proper sanitizing). -Bleach sanitizer pail and spray bottle were at 200ppm and properly labelled. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi mat plastic wrap changed daily. -General food storage practices good at the time of inspection. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -FoodSafe Level 1 valid until 2023-10-13. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B83S5T
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: 0.08 hour Specific comments: -Facility does not use margarine -Facility uses trans fat free oil -Other food items met the 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