INSPECTION REPORT Health Protection YTAN-CVERZJ

PREMISES NAME Nice Sushi		Tel: Fax:
PREMISES ADDRESS 132 - 3388 Rosemary Heights Cres Surrey, BC V3S 0K7		INSPECTION DATE September 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jiang Liu		NEXT INSPECTION DATE September 20, 2023
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cream cheese and mayonnaise-based sauces stored in a mini cooler measured 10C. Corrective Action(s): Repeated violation. Operator relocated cream cheese and sauces to another properly working cooler at time of inspection. As previously discussed, all cold potentially hazardous food items must be held at 4C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution was either too strong (over 200 ppm) or too week (under 100 ppm). Corrective Action(s): Review mixing instructions. Mix only 1/2 tsp per LITRE of water for a concentration of 100 ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One mini cooler at the sushi bar had an ambient temperature of 10C. Corrective Action(s): Repeated violation. Repair or replace this cooler such that cold food items can be held at 4C or colder at all times. In the meantime, do not store any potentially hazardous food items in this cooler. Correct by: 2 weeks. Violation Score: 9

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

Comments

- Routine inspection conducted. - Hand sinks were properly supplied with hot/cold running water, liquid soap, paper towels. - High-temperature dishwasher reached 73C at the dish surface during rinse cycle. Good, minimum of 71C at the dish surface is required. - Vent-less fryer in use. Counter-top deep fryer is no longer being used - good. - Bleach available for sanitizing surfaces. *Ensure to mix 1/2 tsp of bleach per litre of water for proper concentrations (see violation code 302 above). - Coolers (back kitchen, one other mini cooler, and beverage cooler) measured 4C or less. *Note: sushi bar cooler not in use but is capable of maintaining temperatures at 4C or colder. If sushi bar cooler is not used, then your second mini cooler must be repaired/replaced (see violation codes 205 and 308 above). - Freezer temperatures satisfactory. - Refrigeration units equipped with accurate thermometers. *Ensure your temperature logs are up to date and ensure you are recording the actual temperature readings for each cooler/freezer. - Hot-held rice and miso soup at 60C or hotter. - Food stored properly covered/protected from contamination and off the floor. - Dry storage areas satisfactory. - No signs of pest activity noted at time of inspection. - Staff have valid FoodSafe certifications. - Permit posted.