INSPECTION REPORT Health Protection JCHW-AYDPZX

PREMISES NAME Sushi Line Japanese Restaurant		Tel: (604) 592-0055 Fax:
PREMISES ADDRESS 104 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE May 2, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ok Hee Kim		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat was found stored above ready-to-eat foods. Corrective Action(s): Ensure raw meats are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Items were relocated at the time of inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden cutting board stored under the handwash station was found to have cracks and deep cuts (operator stated the cutting board is used once in a while). Corrective Action(s): Cutting board must be discarded. It is in poor condition and is no longer smooth and easily cleanable. Cutting board to be discarded tonight. Violation Score: 3

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

Comments

-Sushi line was at 4C. -Upright cooler was at 3C. -Bar cooler was at 4C. -Front upright cooler was at 4C. -Accurate thermometers present in cold holding units. -Kitchen freezer was at -22C. -Dry storage freezer was at -15C. -Hot holding of miso soup was greater than 60C. Soup is cooked to greater than 74C prior to hot holding. Hot holding unit was turned on at the time of inspection. Ensure hot holding is turned on and brought up to the proper temperature prior to using for hot holding. -Sushi rice had a pH of 4.0. -Brown sushi rice stored in the refrigerator and was at 4C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer solution tested at 200ppm. Wiping cloths stored in bleach solution. -Deep fried tempura purchased from Kyoto Sushi Japanese Restaurant (1 block away). -Foods stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Operator's FoodSafe Level 1 issued January 2004 - certificate will expire July 29, 2018. In order to satisfy the FoodSafe Level 1 requirement, certificate must be valid/not expired. -Please contact the inspector if you have any questions or concerns.