INSPECTION REPORT Health Protection YTAN-CCLQLF

PREMISES NAME Ato Sushi		Tel: (778) 574-2258 Fax:
PREMISES ADDRESS 103 - 5570 152nd St Surrey, BC V3S 5J9		INSPECTION DATE March 17, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jong Yeon You (Edward)		NEXT INSPECTION DATE March 23, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 24

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Clean cutting boards were stored directly on the floor between the dishwasher and the 2-compartment sink. Corrective Action(s): Discontinue this practice. The space in between the dishwasher and 2-compartment sink cannot be easily cleaned and sanitized. Also, all food and food-related equipment must be stored at least 6 inches off the ground (i.e., on shelving racks). Re-wash and sanitize cutting boards in dishwasher. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily available for use at the sushi bar. Corrective Action(s): Operator prepared fresh bealch solution at time of inspection. 200 ppm detected. Ensure to mix 1/2 tsp of bleach per litre of water for proper concentrations. Ensure both, the sushi bar and the main kitchen area, are always equipped with ready-to-use bleach sanitizer solution. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing sink near the cook line was not supplied with paper towels within easy reach. Corrective Action(s): Paper towel roll moved closer to hand washing sink at time of inspection. Ensure all deisgnated hand washing sinks are provided with paper towels directly at the hand washing sink. As noted on previous inspection report, install wall-mounted paper towel dispensers or shelving at each hand washing sink. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and food debris accumulation/spatter noted on walls and floors around/under cooking equipment and around soy sauce buckets in the back. Corrective Action(s): Deep cleaning and sanitizing required. Ensure deep cleaning in all areas is done at least once a week. Correct by: March 23, 2022 Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Many clean and empty food containers and buckets were being stored onsite. Corrective Action(s): Plastic food containers are not meant to be re-used. Discard/remove from facility. Correct by: March 23, 2022 Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Kitchen and hallway were quite cluttered with equipment. Corrective Action(s): Re-organize all storage areas and the hallway. Remove any unused/unecessary items from the facility. Correct by: March 23, 2022 Violation Score: 3

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

Comments

- Hand sinks at sushi bar were properly supplied with hot and cold running water, liquid soap, and paper towels. *Ensure to install wall-mounted paper towel dispensers or shelving for all designated hand washing sinks (See violation code 401 above). - Bleach sanitizer solution available at 200 ppm for sanitizing food-contact surfaces. *Ensure to store wiping cloths in the sanitizing solution in between uses, and to change the solution every 2 hours. For spray bottles, ensure to mix only 1/2 tsp bleach per litre of water. - High-temperature dishwasher reached 77C at the dish surface during final rinse cycle. Good, minimum of 71C required at the dish surface. - All coolers were measured at 4C or colder: prep coolers at sushi bar, 2 prep coolers at cook line, upright cooler in hallway, glass-door cooler at server station - Freezers were measured at -18C or colder. - Rice and miso soup hot-held at above 60C. A portion of rice that had just been cooked was sitting on the countertop. *Cooked rice must be held at 60C or hotter, or rapidly cooled to 4C or colder. Ensure this rice is used up within 2 hours. - Sushi rice acidified. - Food items stored in coolers were properly covered. Good separation of raw and ready-to-eat items. - Ice machine was noted to be clean and free of mould/slime. * Dry storage areas require re-organizing/de-cluttering (see violation code 312 above). * General organization and sanitation requires improvement. - Mop sink was clean. Mop bucket stored appropriately. - No signs of pest activity noted at time of inspection. - FOODSAFE certified staff onsite.