INSPECTION REPORT Health Protection ABRR-B82U4Y

PREMISES NAME Sapporo Kitchen		Tel: (604) 538-0773 Fax: (604) 538-0778
PREMISES ADDRESS 1 - 1625 152nd St Surrey, BC V4A 4N3		INSPECTION DATE January 2, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jee Sook 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 4

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution spray bottles are available but are not used by staff at the time of inspection both at the back kitchen area and front sushi bar Corrective Action(s): Ensure that the sanitizer solution is sprayed after cleaning all prep surfaces and allow it to air dry. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was measured at 65C during final rinse cycle at the dish surface Corrective Action(s): - The dishwasher was running cycles for some time. After letting it warm up and adjusting setting the temperatue reached 71C during final rinse cycle at the end of the inspection Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station at sushi prep area and serving area are bocked with dirty utensils Corrective Action(s): Do not store any dirty dishes or utensils in handsinks and ensure that these are available for handwashing Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - Staff washing dishes did not wash hands between handling dirty and clean dishes - Another staff member wearing gloves washed hands with gloves on Corrective Action(s): - Educated the staff members about washing hands effectively after handling dirty dishes and before putting clean dishes away - Ensure that the staff wearing gloves, take off their gloves , wash hands and wear new set of gloves each time Violation Score: 15

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Five packs of frozen shrimps were thawing at room temperature in prep sink, internal temperature of shrimps measured at 11C, it was brought out at 11 am (three hours ago) Corrective Action(s): - Process (cook/deep fry) the shrimps immediately and ensure that these are cooked to temperature 74C or above Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sanitizer solution bottle is not labelled Corrective Action(s): Label the sanitizer solution bottle immediately Violation Score: 3

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

Comments

- All handsinks in back kitchen, sushi prep area and washrooms are supplied with hot and cold running water, soap and paper towel - All coolers are measured at less than 4C - Freezers are functional and are measured in the temperature range -15C to -22C - Hot holding unit for rice and soups are measured at 60C or above - Sanitizer solution in spray bottles is measured at 200ppm chlorine residual - Food storage practices are satisfactory - No evidence of pest activity is noted - Foodsafe is verified at the time of inspection - General sanitation is satisfactory

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABRR-B82U4Y
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 products met the regulated limits
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