INSPECTION REPORT Health Protection YTAN-CD8SMB

PREMISES NAME Hi Japanese Sushi		Tel: (604) 538-3114 Fax:
PREMISES ADDRESS 132 - 3388 Rosemary Heights Cres Surrey, BC V3S 0K7		INSPECTION DATE April 6, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Moon Won Seo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels - Bleach sanitizer solution available at 100 ppm - 200 ppm in spray bottles for sanitizing food-contacting surfaces - High-temperature dishwasher reached above 71C at the dish surface during final rinse cycle. - All coolers were measured at 4C or colder. Note: sushi bar cooler and one mini cooler not in use. - Freezers were measured at -18C or colder. - Hot-held rice and miso soup measured at 60C or hotter. Acidified sushi rice had a pH of less than 4. - Food storage practices satisfactory. All food stored off the floor and properly covered. - Dry storage areas satisfactory. - Reviewed cleaning and sanitizing procedures for in-use utensils such as rice scoops. Operators hold rice scoops and other in-use utensils in cold water, and change the water every 30 minutes. **If water for holding in-use utensils is not consistently below 4C, ensure to also wash the utensils and holding container in the dishwasher every 2 hours. - Equipment maintained in sanitary conditions. General sanitation also satisfactory. - No signs of pest activity noted. - Operator has valid FoodSafe level 1 certification.