INSPECTION REPORT Health Protection AHEN-B5DTZE

PREMISES NAME Doma Sushi Restaurant		Tel: (604) 498-5958 Fax:
PREMISES ADDRESS 407 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE October 9, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Okhyun Sim & Tongho Sim		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw meat in covered packaging was stored adjacent to ready to eat food inside the prep. cooler in the sushi bar. It was discussed that the concern is that harmful bacteria from the raw meat can contaminate the vegetables, which will not undergo a cook ("kill step") step that would destroy the bacteria. 2. Raw onions were stored in a container below the handsink in the back area. 3. Two cutting boards were stored on the floor next to the container of onions below the handsink. 4. Handle of ice scoop was stored directly inside the ice machine, which contains ice (ready to eat food). Corrective Action(s): 1. Operator placed raw meat in the upright cooler in the back area to store it on a shelving unit below ready to eat food. 2. Operator re-located the onions to an area where they would be protected from contamination. 3. Both cutting boards were placed into the 2-compartment sink to be pre-rinsed before being dishwashed through the dishwasher and then are to be stored at least 6 inches off the floor. 4. Operator stored the ice scoop in a clean container filled with ice outside of the ice machine. Violation Score: 9

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

Comments

Sushi Bar: -Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels. -Both prep. coolers, sushi bar cooler, and display drinks cooler were at or below 4 degrees C. -100 ppm chlorine sanitizer was available. -Rice was being hot-held at or above 60 degrees C. -Sushi rice pH was below 4.0 (required: below 4.2). -Miso soup was at or above 60 degrees C. -Ice machine was in a clean condition. Kitchen: -Designated handsink was added across from the cooking area and was supplied with liquid soap, hot and cold running water, and paper towels. -2-compartment sink was operational. -Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate. -Upright cooler and prep. cooler were at or below 4 degrees C. -Chest freezer was at or below -18 degrees C. -100 ppm chlorine sanitizer was available inside the labelled spray bottle and bucket with wiping cloths. Other: -Both chest freezers in the hallway and front area were at or below -18 degrees C. -Washroom handsinks were supplied with liquid soap, hot and cold running water, and paper towels. -Operator had a valid FOODSAFE Level 1 certificate at the time of inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B5DTZE
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: 0.25 hour Specific comments:
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