INSPECTION REPORT Health Protection TCHN-CB2QBC

PREMISES NAME Sushi Line Japanese Restaurant		Tel: (604) 592-0055 Fax:
PREMISES ADDRESS 104 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE January 25, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ok Hee Kim		NEXT INSPECTION DATE February 02, 2022
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Mouldy onion observed in dry storage **Corrected during inspection** onion discarded at time of inspection Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher cannot reach 71°C at plate level. Electrician/technician/plumber contacted and is awaiting part for repair Corrective Action(s): 1. discontinue use of mechanical dishwasher until unit can reach temperatures of 71°C at plate level. 2. use manual dishwashing method to clean and sanitize all equipment in kitchen as equipment has not been sanitized 3. if sink is needed for use as prep sink, sink must be washed, rinsed and sanitized prior to use as a prep sink. - restaurant can use single use dish/take out trays to reduce amount of dishware that needs to be cleaned Correct by: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Storage area observed to be cluttered and difficult to clean. Corrective Action(s): Repair damaged shelf to create more storage area. Storage area needs to be cleaned. Correct by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dried food debris observed in storage area. Area is cluttered and not easily cleanable. Corrective Action(s): Repair shelf to create more storage space. Clean and declutter storage area. Correct by: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher stated to be not in working order at time of inspection. Corrective Action(s): 1. discontinue use of mechanical dishwasher until unit can reach temperatures of 71°C at plate level. 2. use manual dishwashing method to clean and sanitize all equipment in kitchen as equipment has not been sanitized 3. if sink is needed for use as prep sink, sink must be washed, rinsed and sanitized prior to use as a prep sink. - restaurant can use single use dish/take out trays to reduce amount of dishware that needs to be cleaned Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: rice cooker: 66.6°C crock pot: 76.8°C sushi rice: acidified chest freezer: -16.6°C upright cooler: 2.2°C sushi cooler: 3.8°C 2 door cooler: 3.2°C chest freezer (storage): -15.0°C Sanitation: handwash station equipped with hot/cold running water, liquid soap and paper towels bleach sanitizer measured 200ppm overall sanitation of facility adequate washroom handwash station equipped with hot/cold running water, liquid soap and paper towels Storage: food products stored covered and off floor General: no pest activity observed at time of inspection