INSPECTION REPORT Health Protection MBEK-BL2U25

PREMISES NAME Tobiko Sushi		Tel: (604) 560-6399 Fax:
PREMISES ADDRESS 102 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE January 21, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Grace Lin		NEXT INSPECTION DATE January 22, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer detected in rinse residual (for low temperature dishwasher). Note: Dishwasher checked for two cycles. Sanitizer line was then primed, and next cycle tested at approximately 10 to 50 ppm chlorine, then dropped again to undetectable levels after two more cycles. The sanitizer concentrate was also changed out and dishwasher sanitizer line was primed. Chlorine concentration again dropped to less than 50 ppm chlorine. Corrective Action(s): A bleach water sanitizing solution was prepared at 100 to 200 ppm chlorine in one of the ware washing sinks. Once equipment / utensils have been washed and rinsed in the dishwasher, ensure they are sanitized manually in the 100 to 200 ppm chlorine sanitizer. Ensure all equipment / utensils on site are re-sanitized. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher unable to provide / maintain a minimum concentration of 50 ppm chlorine in the rinse residual. Corrective Action(s): Ensure dishwasher is serviced and is capable of providing at least 50 ppm chlorine in the rinse residual. Ensure all items placed through the dishwasher are sanitized manually in the interim. Date to be corrected by: Today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No probe thermometer available on site at time of inspection. Corrective Action(s): Ensure a probe thermometer that is accurate to at least 1 degree Celsius is available on site in order to check internal food temperatures (e.g. cooking, hot holding). Date to be corrected by: January 22, 2020. Violation Score: 1

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

Comments

Routine inspection conducted: Front sushi display coolers at 2 to 4 degrees C. Small white cooler at 1 degree C. Preparation cooler at 5 degrees C (above) and 4 degrees C (below).* Upright 2-door cooler at 3 degrees C. Glass door under counter cooler at 2 degrees C. Upright 2-door freezer at -17 degrees C. Upright 1-door freezer -10 degrees C. Hot holding internal food temperatures at 60 degrees C or more. Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Bleach water sanitizer available at 100 to 200 ppm chlorine in labeled spray bottle and in buckets. No signs of pest activity at time of inspection. Temperature and sanitation logs available; however, dates are missing. Ensure these are maintained as per your food safety and sanitation plan. Permit posted at front *Monitor and adjust as needed. Note: Upper food inserts contain raw vegetables intended to be cooked.