INSPECTION REPORT Health Protection JCHW-C82QLZ

PREMISES NAME Sashimi & Sushi Express		Tel: (604) 584-1190 Fax:
PREMISES ADDRESS 101C - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE October 22, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jun Mo Ko		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken is made before lunch and used for about 6 hours - chicken is stored at room temperature. Corrective Action(s): Potentially hazardous foods can only be stored at room temperature for 2 hours. After 2 hours foods must be discarded. Facility should only store 2 hours of food out at room temperature. The remaining chicken should be cooled from 60C to 20 C in 2 hours or less and from 20C to 4C in 4 hours or less and reheated as needed. Chicken which could not be used within 2 hours was portioned and placed into the cooler units at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual vegetable slicers were found to have debris under the blades. Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing after each use. Slicers were disassembled for cleaning and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer spray bottle was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Containers can be labelled in any language which is understood by staff. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Sushi upright cooler was at 3C. -Cook area prep cooler was at 4C (top and bottom). -Front bar cooler was at 4C. -Upright freezer units were at -15C. -Hot holding was greater than 60C. -Chicken was cooked to greater than 74C. -Sushi rice had a pH of 4.0. -Cleaning and sanitizing carried out in the 2-compartment sink. Bleach prepared and tested at 100ppm. -Bleach sanitizer spray bottle was at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi cutting board sanitized after each use, -Foods were stored off the ground and protected from potential contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until September 08, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.