INSPECTION REPORT Health Protection AJON-BGRQ8D

PREMISES NAME Sockeye Sushi		Tel: (604) 372-0017 Fax:
PREMISES ADDRESS 103 - 18818 68th Ave Surrey, BC V6C 1M3		INSPECTION DATE October 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yvonne Hong		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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

Routine Inspection: FRONT: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. All temperature met health requirements: - Sushi bar, bar fridge and beverages coolers maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). - Bar freezer maintained below -18 degrees Celsius (0 degrees Fahrenheit). - Hot holding for miso soup maintained above 60 degrees Celsius (140 degrees Fahrenheit). Bleach sanitizer in spray bottle = 200 ppm. KITCHEN: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - Stand-up and prep coolers maintained below 4 degrees Celsius (40 degrees Fahrenheit). - Stand-up freezer maintained below -18 degrees Celsius (0 degrees Fahrenheit). - Hot holding for rice maintained above 60 degrees Celsius (140 degrees Fahrenheit). Temperature records well maintained. Bleach sanitizer in spray bottle = 200 ppm. Low temperature dishwasher sanitizing with 100 ppm chlorine at dish level. All equipment, dishes and utensils maintained and stored in a sanitary condition. OVERALL: Food storage practices very good: - All food items covered and protected from contamination. - All food items stored at least 6 inches off the floor. - Dry storage area well organized. General cleanliness and maintenance very good at the time of inspection. Washrooms clean and sinks fully equipped with liquid soap, paper towels and hot/cold running water. Dining area well maintained. No signs of pest activity at the time of inspection. Keep up the great work! Should you have any further questions or concerns, please do not hesitate to contact the health inspector. Business card provided to operator.