INSPECTION REPORT Health Protection YTAN-CX7T79

PREMISES NAME Surrey Damiko Sushi		Tel: (604) 531-0006 Fax: (604) 590-1252
PREMISES ADDRESS 140 - 2950 King George Blvd Surrey, BC V4P 1A2		INSPECTION DATE November 2, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Derek Hee You		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution was too strong, bleaching out chlorine test strips. Corrective Action(s): Operator diluted the solution in all pails and spray bottles at time of inspection. 100 ppm chlorine residual detected. Mix only 1/2 teaspoon of bleach to 1 litre of water for a concentration of 100 ppm chlorine residual. Purchase chlorine test strips for monitoring. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Caulking around hand washing sink in the kitchen needs to be re-done. Sink has been reattached to the wall with duct tape. Corrective Action(s): Remove duct tape. Re-seal/re-caulk (with silicone) the hand sink to the wall. Correct by: 1 week. Violation Score: 3

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

Comments

- Routine inspection conducted. - Hand washing sinks were accessible and properly supplied with hot and cold running water, liquid soap, paper towels. *See violation code 311 above for re-caulking of hand sink area. - High-temperature dishwasher reached 73C at the dish surface during final rinse. Good - minimum of 71C at the dish surface required. - Bleach available for sanitizing. Reviewed mixing instructions with operator. *See violation code 209 above. - Coolers measured 4C or less. - Freezers measured -18C or less. - Food storage practices satisfactory. Food stored properly covered. - Discussed cooking food items in advance for lunch/dinner rushes. *Ensure only to do this with small portions of food, and ensure pre-cooked food (such as spring rolls, tempura, teriyaki chicken/beef, etc.) are not held out at room temperature for more than 2 hours. - Equipment and utensils maintained in sanitary conditions. - General sanitation satisfactory at time of inspection. - Dry storage areas satisfactory. - No signs of pest activity noted at time of inspection. - Operator has valid FoodSafe level 1 certification.