INSPECTION REPORT Health Protection PKUR-CV6QEX

PREMISES NAME Taka's Sushi		Tel: (604) 538-8587 Fax:
PREMISES ADDRESS 15208 Pacific Ave White Rock, BC V4B 1P7		INSPECTION DATE August 29, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dilyar Dilmurat		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Showcase cooler stocked before it was able to reach a temperature of 4 C or below. Corrective Action(s): If cooler is turned off every night, ensure it is 4 C or below before stocking it every day. This cooler was stocked approx 30 minutes ago so staff re-located the food back to the under counter cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer registered at 1000 ppm for chlorine. Corrective Action(s): Use a solution of 100-200 ppm chlorine. Only use 1/2 tsp of unscented household bleach per litre of water. Operator made a new solution for front and back at the time of inspection. *Do not store solution in the designated hand washing compartment. Violation Score: 5

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

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

Comments

Routine Inspection -All coolers (except showcase) cooler at 4 C or below. -All freezers at -18 C or below. -Hand washing sinks equipped with hot/cold running water, liquid soap and single-use towels. -High temperature dishwasher registered at 71 C during the final rinse. -Fish used for sashimi is pre-frozen from supplier. -Proper thawing methods observed. -Hot holding of miso soup above 60 C. -Sushi rice - only kept for a maximum of 3 hours. *Reminder: clean hard to see and reach areas routinely (the sides of fridges).