INSPECTION REPORT Health Protection AHEN-AUMU3B

PREMISES NAME Guildford Sushi House		Tel: (604) 588-8620 Fax:
PREMISES ADDRESS 40 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE January 2, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tai Huu Pham		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was measured in the bucket in the sushi bar. Corrective Action(s): Operator setup 100 ppm chlorine sanitizer in the sushi bar. Ensure the sanitizer and wiping cloths are changed frequently throughout the day (e.g. morning, lunch, and evening time). Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Salmon was being thawed at room temperature on the prep. table in the back storage room. Note: It was at -13 degrees C and operator mentioned that they were going to thaw it out for tomorrow. Corrective Action(s): Salmon was placed into the cooler below 4 degrees C by the Operator upon verbal direction by the district EHO of Fraser Health. . Acceptable thawing methods include: In a cooler at or below 4 degrees C, under cold running water, in cold water with the water being changed every half an hour, and in the microwave for small quantities of food. Do not thaw food at room temperature. Violation Score: 1

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

Comments

FOODSAFE training: Operator has re-valided FOODSAFE Level 1 training which is valid until August 23, 2022. Kitchen: -Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels. -Both upright coolers were at or below 4 degrees C (actual temperatures: 2.2 degrees C and 3.8 degrees C). -Refrigeration units were equipped with thermometers. -100 ppm chlorine sanitizer was available in the bucket with wiping cloths. -2-compartment sink was equipped with drain plugs. -Dishwasher final rinse temperature was at least 71 degrees C at the plate. -No signs of recent pest activity were observed. Sushi Bar: -Both handsinks were adequately supplied. -Three sushi bar coolers were at or below 4 degrees C (between -2.4 degrees C to 1.2 degrees C). -Refrigeration units were equipped with thermometers. -Sushi bar freezer temperature was satisfactory. -Sushi rice pH was < 4.2. Front service area: -Cooler was at -2.1 degrees C. -Hot-held miso soup was at or above 60 degrees C. Back room: -Three chest freezers were at or below -18 degrees C. -Handsink was adequately supplied. -No signs of recent pest activity were observed. Washrooms: -Handsinks of staff washroom and both customer washrooms were adequately supplied.