INSPECTION REPORT Health Protection AHEN-AYSU53

PREMISES NAME Tomu Sushi		Tel: (604) 888-6894 Fax:
PREMISES ADDRESS 6 - 9613 192nd St Surrey, BC V4N 4C7		INSPECTION DATE May 15, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Insuk Seo		NEXT INSPECTION DATE May 22, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Four metal containers were added on a table with a linen to serve food during the buffet table in non-refrigerated and uncovered manner. Two containers contained vegetable salads, one of which was a cooked cucumber type salad, were above 4 degrees C and below 60 degrees C for approximately 4.5 hours. Previously, the operator was only serving limited amounts of sushi with a 2 hour rule for time tracking below the sneezegaurd however did not have an appropriate setup or procedures in place with respect to the salads. Corrective Action(s): Staff discarded the above noted salads. Do not expand the buffet service without obtaining the appropriate self-service buffet table that has a sneezegaurd to protect the food from contamination (e.g. coughing and sneezing by customers) and to maintain the following temperatures of the served food items: 1. Cold potentially hazardous food at or below 4 degrees C. 2. Hot potentially hazardous food at or above 60 degrees C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Utensils and containers was not properly sanitized as 0 ppm chlorines sanitizer was dispensed initially from the low temperature dishwasher. Corrective Action(s): Operator resanitized all the previously washed utensils and containers manually in 100 ppm chlorine sanitizer in the 2-compartment sink. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse chlorine residual was not dispensing a minimal 50 ppm chlorine sanitizer residual at the plate (0 ppm chlorine was measured by EHO's chlorine test strips). Corrective Action(s): Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate after the Operator primed the dishwasher upon verbal direction by the district EHO. Operator had two bottles of chlorine test strips and mentioned that they last checked the sanitizer residual last week. Ensure that you check the final rinse chlorine residual on at least a daily basis and make sure there is at least 50 ppm chlorine sanitizer at the plate upon the final rinse. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Salads were uncovered in metal containers on a table near the existing buffet table. 2. Disposable gloves were hanging along the wall above the hot-holding equipment and spatula for rice. Operator mentioned that the gloves are used for taking out the garbage. Corrective Action(s): 1. Ensure food is kept protected from contamination. Make sure a sneezegaurd is in place to protect self-service items from contamination. 2. Gloves were removed by the Operator. Do not reuse single-use items and ensure that all storage areas for food, utensils (spatulas), and/or equipment are kept in a clean condition without used gloves hanging over them. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: A very minor amount of rodent droppings were observed in the dry storage room. Corrective Action(s): Clean the affected area with bleach water to disinfect it and remove the rodent droppings; Correct today. Monitor for signs of recent pest activity and continue with pest control measures. Continue emailing the pest control reports to the district EHO to indicate that the pest control program is still in place. Violation Score: 3

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

Comments

Handsinks in sushi bar, kitchen, and both washrooms were adequately supplied with liquid soap, hot and cold running water, and paper towels. Coolers were at or below 4 degrees C / 40 degrees F. Freezers were at or below -18 degrees C / 0 degrees F. Hot-held buffet items, non-acidified rice, and miso soup was at or above 60 degrees C. Time tracking for sushi buffet service was in place using a 2 hour rule. Sushi rice pH was below 4.2 (actually below 4.0). 100 ppm chlorine sanitizer was available in a bucket with wiping cloths. Ice machine was in a clean condition. Backdoor was sealed to prevent a gap. FOODSAFE training: Operator has FOODSAFE Level 1 training valid until December 19, 2020 A follow up inspection will be conducted.