INSPECTION REPORT Health Protection JCHW-BCUQ2W

PREMISES NAME Aomori Sushi Japanese Restaurant		Tel: (604) 543-0858 Fax:
PREMISES ADDRESS 12 - 13767 72nd Ave Surrey, BC V3W 9Z1		INSPECTION DATE June 5, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Woo Cheol Han		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One container of cooked chicken made the previous night was at 9C in the counter top (Danby) cooler and tempura was placed into the sushi area bar cooler at 40C. Two other containers of cooked chicken made the previous night were at 4C in the kitchen prep cooler. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Chicken was discarded at the time of inspection. Do not place hot foods immediately into a cooler unit. The hot foods will warm up surrounding foods and potentially shorten the life span of the cooler unit. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bleach pail in sushi area and spray bottle was greater than 200ppm - resulted in test strip bleaching out. Kitchen bleach had soap added to the solution and was at 50ppm. Corrective Action(s): Bleach at 100ppm to 200ppm is required for properly sanitizing food contact surfaces. Concentrations in excess of 200ppm may be dangerous for health. Do not add soap to bleach, soap may neutralize bleach. Sanitizers were prepared at 100ppm to 200ppm at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed returning from a smoke break and rinsed hands with water prior to returning to work in the back kitchen. Corrective Action(s): Staff must adhere to proper hand hygiene practices such as washing hands with liquid soap and warm water, followed by drying hands with a single use method in order to prevent cross contamination. Staff member was instructed to properly wash hands at the time of inspection. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Sushi cooler was at 4C. -Under counter coolers in sushi area were at 4C. -Kitchen prep cooler was at 4C (top and bottom). -Counter top cooler (Danby) was at 4C. -Counter top cooler by frying area was at 4C. -Kitchen domestic cooler/freezer was at 4C/-18C. -Kitchen chest and domestic freezer were at or below -18C. -Back storage area freezers were at -14C/-18C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Foods stored off the floor and covered. Raw meat stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Staff FoodSafe Level 1 valid until December 17, 2021. -Please contact the inspector if you have any questions or concerns.