INSPECTION REPORT Health Protection TCHN-CG5LTJ

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2885 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE July 7, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tinh Thi Xuan Nguyen		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Spoons and scoops for bubble tea mix observed to be stored directly in drawer. Handles of scoops in contact with food and build up of food debris observed on scoops. Corrective Action(s): Keep scoops for all ingredients outside the ingredient container to prevent possibly contaminated handle of scoop and hands from coming into contact with the food. Scoops also need to be cleaned at least daily. Correct by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. *REPEAT* Fange hood baffles observed to have grease build up 2. *REPEAT* Wire shelving for clean and sanitized equipment above sink area observed to have grease/rust build up. 3. Dish pit area observed to have build up of food debris and in poor repair Corrective Action(s): Clean and sanitize identified areas regularly. Create and maintain a cleaning checklist and log to ensure areas are cleaned. Consider some repairs along walls behind dish sink; wall surface appears to be in disrepair Correct by: Jan 2023 Violation Score: 9

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

Comments

Routine inspection conducted Temperatures: 2-door undercounter cooler (#7,Beverage Air): 3.4°C Soup holder: 68.4°C Countertop cooler (#8, Server station): 2.4°C 2-door cooler (#1, Traulsen): 2.2°C 2-door freezer (#4, Centerline): -19.8°C Rice cooker (Tiger): 78.6°C Crock pot: 60.0°C Rice cooker (Cuckoo): 68.0°C 3 door prep cooler (#2, nearest cooking line): 4.0°C Small bar-fridge (Diplomat, beside cooking line): 3.8°C 2 door prep table (#3, sushi prep): 4.2°C 1-door freezer (#6, Frigidaire): -18.6°C 1-door freezer (#5, Frigidaire): -18.6°C Sushi rice is acidified Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. High temperature dishwasher not turned on at start of inspection; measured 77.6°C by end of inspection Ensure dishwasher is on whenever cooking is being done in the kitchen Bleach sanitizer in spray bottles measured 100-200ppm at time of inspection Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection Valid decal displayed staff had valid foodSAFE equivalent (Probe It, exp Oct 14, 2023) Let your district inspector know if there are any questions or changes to your previously approved plans