INSPECTION REPORT Health Protection KLAI-CDDPW7

PREMISES NAME Aka Sushi		Tel: (604) 372-3335 Fax:
PREMISES ADDRESS 103 - 18408 64th Ave Surrey, BC V3S 1E9		INSPECTION DATE April 11, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. > 200 PPM chlorine residual (chlorine test strips bleached out) tested in the sanitizer spray bottle in the back of house and sanitizer container in the sushi prep area. **Issue corrected during the inspection** The sanitizer spray bottle and sanitizer container were diluted during the inspection. 200 PPM chlorine residual detected in the spray bottle and sanitizer container once issue was corrected. 2. < 10 PPM chlorine residual was tested at the low temperature dish machine after the rinse cycle during the inspection. It was noted that the sanitizer container for the dish machine was empty. **Issue corrected during the inspection** A new sanitizer container was replaced for the low temperature dish machine. Unable to prime the machine to detect chlorine residual once the new container was installed. After a few attempts, 50 PPM chlorine residual was detected during the rinse cycle. In the future, when issue(s) arise with the low temperature dish machine, do not try to attempt and fix the issue using mouth or in any unapproved manners that may cause harm to the body. Accidental ingestion of chemicals may lead to serious health consequences. Contact dish machine contractor when troubleshooting the machine if the operator cannot figure out issue. 3. Dried on vegetable still noted on a "cleaned" vegetable slicer. **Issue corrected during the inspection** Staff removed the vegetable slicer for cleaning during the inspection. Corrective Action(s): 1 and 2. Obtain chlorine test strips from your chemical supplier. This is the only way to determine whether you have the correct concentration of chlorine (100 - 200 PPM when used on food contact surfaces, achieved by diluting 2 mL of bealch with 1 L water and 50 - 100 PPM at the low temperature dish machine) for proper sanitation. When more than 200 PPM of chlorine is used for the sanitation of food contact surfaces, this may lead to a chemical hazard where the excess chlorine may transfer to the food prepared on these surfaces, causing foodborne illnesses to the customers. 3. Use a screw driver to dissemble the vegetable slicer. Wash, rinse and sanitize all parts of the vegetable slicer prior to re-assembling and storing away. Dissemble the vegetable slicer after every use to ensure it can be properly cleaned and sanitized. Violation Score: 25

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Noted two bowls stored in bulk food storage containers by the deep fryer. Date to be corrected by: April 13, 2022 Corrective Action(s): Remove the bowls in the bulk food storage containers. Used appropriate scoops, with handles, to dispense food from the bulk containers. Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including patron's washrooms, were accessible, equipped with hot and cold running water, liquid soap and paper towel. Refrigeration units were ≤ 4C. Freezer units were ≤ -18C. All foods noted in the refrigeration and freezer units were stored protected. Proper storage hierarchy noted. Hot hold items were held > 60C. pH of sushi rice was measured at 4.0. Rice scoops were stored in ice water bath during the inspection. Excellent cleanliness noted on the fume hood, deep fryer and ice machine. General organization of premises noted satisfactory. No signs of pest activities were noted during the inspection. Note: 3 containers of pre-fried shrimp and vegetable tempuras were noted stored at room temperature during the inspection - temperatures noted were at 36.4C, 9.0C, 9.4C. As per staff, tempuras were brought out about 1 hour ago in preparation for the lunch rush. The one container noted at 36.4C were fried not too long ago and will be returned to the refrigeration unit. The containers noted at 9.0C and 9.4C were just brought out from the refrigeration unit and will be refried for service during lunch. Anything that will not be sold will be discarded within 2 hours.