INSPECTION REPORT Health Protection JCHW-BJ3QV8

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2885 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE November 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tinh Thi Xuan Nguyen		NEXT INSPECTION DATE November 20, 2019
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottles was found to have no detectable chlorine sanitizer. Diluted bleach is prepared into a larger bottle weekly for use throughout the week. Corrective Action(s): Bleach sanitizer must be maintained at 100ppm to 200ppm to properly sanitizer food contact surfaces. Prepare bleach daily and no weekly. Bleach concentrations will decrease as a result of temperature and exposure to UV light. Bleach at 100ppm was placed into the spray bottle at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom had no single use paper towels. Corrective Action(s): Handwash stations must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Ensure staff member who uses the last piece of paper towel replaces the paper. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Dry ingredients (panko, flour, corn starch) from the previous night was not discarded at the end of the night. 2) Dry ingredients (sugar in a bag) were stored on the floor. 3) Tubers were stored in a garbage bag. Corrective Action(s): 1) Used dry ingredients must be discarded at the end of the night. Do not reuse dry ingredients from the previous night to prevent potential contamination of foods. Ingredients were discarded at the of the night. 2) Ensure foods are stored in a manner which prevent potential contamination. Food was relocated at the time of inspection. 3) Discontinue the practice of storing foods in garbage bags. Garbage bags have chemicals which may contaminate foods. Foods were removed from the garbage bag at the time of inspection. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ice machine was found to have mildew growth inside the ice machine. Corrective Action(s): Ensure ice machine is emptied and cleaned on a regular basis to prevent potential contamination of ice. Empty ice machine and clean and sanitize ice machine. Correction date: Today Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Double door upright cooler was at 3C. -Single door upright cooler was at 0C. -Kitchen bar cooler was at 4C. -Service area cooler was at 4C. -Bar area cooler was at 4C. -Double door freezer was at -18C. -Single door upright freezer was at -15C. -Hot holding was greater than 60C. Soup was heated to greater than 74C prior to placing into holt holding unit. -Sushi rice had a pH of 4.0. -Cooked chicken (made the previous night) was at 4C. Hot potentially hazardous foods were properly cooled. -High temperature dishwasher had a final rinse temperature of 75C on the dish surface (minimum 71C required for proper sanitizing). -Kitchen and serving area handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Raw meats stored separately and below ready-to-eat foods. -No signs of pests noted at the time of inspection. -Operator FoodSafe Level 1 valid until February 12, 2023. Cook FoodSafe Level 1 equivalent training (Probe It Food Safety) valid until Oct 11, 2023. -Please contact the inspector if you have any questions or concerns.