INSPECTION REPORT Health Protection YTAN-B89U5E

PREMISES NAME Sushi California (Langley)		Tel: (604) 931-8284 Fax:
PREMISES ADDRESS 101 - 20121 Willowbrook Dr Langley, BC V2Y 0L3		INSPECTION DATE January 9, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jung Hyek Yoon		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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution was too strong and bleached out the test strip. Corrective Action(s): Ensure to mix only 1 tsp bleach with 1 litre of water for proper concentrations. Corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's Foodsafe certification has expired. Corrective Action(s): Operator to update certification by next month. Violation Score: 1

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

Comments

- All hand washing stations were supplied with hot and cold running water, liquid soap, and paper towels. - High temperature dishwasher reached 73C at dish surface during rinse cycle - Wiping cloths stored in 100 ppm chlorine sanitizer solution in between uses - good. - All coolers were measured to be at 4C or colder. - Walk-in freezer measured to be at -24C - Hot held miso soup measured to be above 60C - Temperature records well maintained and up to date. Accurate thermometers available. - Food storage practices good. - General sanitation good. All equipment maintained in sanitary conditions. - Main cook has up to date Foodsafe level 1 certification. **Ensure sauce bottles stored in top inserts of prep coolers are short enough such that lids of prep coolers can be properly closed. Store sauce bottles in bottoms of coolers in the meantime.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-B89U5E
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment