Fraser Health Authority



INSPECTION REPORT
Health Protection
ABRR-BCET8J
PREMISES NAME
Sapporo Kitchen
Tel: (604) 538-0773
Fax: (604) 538-0778
PREMISES ADDRESS
1 - 1625 152nd St
Surrey, BC V4A 4N3
INSPECTION DATE
May 22, 2019
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Jee Sook Yoon
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Wiping cloth (yellow) are all left on the prep table and counters in the kitchen
Corrective Action(s): - Store wiping cloth in sanitizer solution in a small container maintained at 100ppm chlorine concentration
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: - Boxes with avocado are stored on the floor in walk-in cooler
- Fish stored in black garbage bag
Corrective Action(s): - Store all boxes of food (including produce) off the floor
- Store fish in food grade material only
Violation Score: 3

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

- All handsinks in back kitchen, sushi prep area and washrooms are supplied with hot and cold running water, soap and paper towel
- All coolers are measured at less than 4C
- Freezers are functional and are measured in the temperature range -15C to -22C
- Hot holding unit for rice and soups are measured at 60C or above
- Sanitizer solution in spray bottles is measured at 200ppm chlorine residual. NOTE: Ensure that sanitizer solution is also prepared in a bucket and all wiping cloth must be stored in that.
- High temperature dishwasher is measured at 72C during final rinse cycle at the dish surface
- Sushi rice sheeter is used. It is dismantled and cleaned after lunch rush.
- No evidence of pest activity is noted at the time of inspection
- Foodsafe is verified at the time of inspection
- Temperature records are maintained on regular basis
- General sanitation is satisfactory