INSPECTION REPORT Health Protection JCHW-AV5RMP

PREMISES NAME Aomori Sushi Japanese Restaurant		Tel: (604) 543-0858 Fax:
PREMISES ADDRESS 12 - 13767 72nd Ave Surrey, BC V3W 9Z1		INSPECTION DATE January 18, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Woo Cheol Han		NEXT INSPECTION DATE January 22, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: 2 inserts of cooked beef made the previous night were probed at 8C and 10C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Do not overfill inserts with food when cooling. Use shallow containers to increase surface area, allowing for rapid cooling. Items were discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Green vegetable peeler was found to have food debris on the arm/contact point with end of vegetables and on hand hand peeler. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use. Items were cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen crab meat was stored at room temperature - items were partially thawed. Corrective Action(s): Frozen foods must be thawed under refrigeration temperatures at 4C or less or under cold running water. Items were placed into the cooler at the time of inspection. 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright glass door cooler was at 7C and sushi area under counter coolers ranged from 5C to 7C. Corrective Action(s): Service or adjust cooler units and ensure they are able to maintain 4C on a consistent basis to prevent the growth of pathogens and or the formation of toxins. Do not overstock cooler units - this prevents proper airflow. Correction date: Jan 22, 2018 Violation Score: 9

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

Comments

-Sushi display cooler was at 4C. -Kitchen prep cooler was at 4C (top and bottom). -Kitchen bar cooler (by prep cooler) was at 4C. -Kitchen bar cooler was at 4C. -Domestic refrigerator/freezer was at 4C/-11C. -Upright freezer (main kitchen) was at -14C. -Chest freezer (main kitchen) was at -15C. -Chest freezer (back storage) was at -14C. -Upright freezer (back storage) was at -11C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer tested at 200ppm and properly labelled. -General food storage practices good at the time of inspection. Foods properly stored off the ground and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AV5RMP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Margarine: facility does not use margarine. Oil: trans fat free. Other foods: meet trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment