INSPECTION REPORT Health Protection NTSD-AP5UQC

PREMISES NAME Sakuya Sushi		Tel: (604) 535-5082 Fax: (604) 535-5082
PREMISES ADDRESS 1593 128th St Surrey, BC V4A 3V1		INSPECTION DATE July 10, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Myung O. Yoon		NEXT INSPECTION DATE July 17, 2017
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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Observed a bag of rice and single use utensils are stored in the woman washroom under the hand washing sink on a card-board; Corrective Action(s): Immediately. Remove rice and single use items from the washroom. Food must be stored properly and safely. Violation Score: 9 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Front freezer at - 12.5 C (Observed excessive accumulation of ice); Corrective Action(s): Please, defrost, clean and sanitize the freezer; Adjust the temperature of the freezer; Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of grease & food debris are noted on the equipment & utensils. The premise is dirty. Corrective Action(s): Deep cleaning is required. - outside, inside, around of equipment;- shelves; - some walls; - front freezer (noted excessive accumulation of ice) ; - hard to reach areas; floor; Violation Score: 9

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

Comments

Chest freezer at -21 C; Prep.Cooler at 4.0 C; Hand sink is stocked with liquid soap and paper towel (hot and cold running water - available). Hot Holding (rice) at 70.0 C; Sushi rice - satisfactory (pH at 4.0); Hot Holding (soup) at 80.0 C; Food storage in the kitchen - satisfactory (Please, put more effort - the kitchen is very small, therefore, available spaces must be used sufficiently); Cleaning sink - satisfactory (pins - available); Sushi under counter cooler at 2.3 C Sushi sliding prep. case at - 0.9 C Server station cooler at 4.0 C; Upright glass cooler at 3.2 C; Cold holding units equipped with accurate thermometers; Single use gloves - available and in use; High temperature dishwasher measured 71 C (the cavity); Spray sanitizer - available and at 100 ppm of Chlorine; Washrooms -hot and cold running water, liquid soap and paper towel; Friendly reminder: - a cooling must be done properly; - a potentially hazardous food must be stored safely (<= 4.0 C in a cooler; or/and > = 60.0 C); - broken or cracked equipment/utensils must be replaced; Recommendation: - small inserts in the prep.cooler are recommended to separate food items;