INSPECTION REPORT Health Protection JKWK-BJK29W

PREMISES NAME Nikko Sushi (Abbotsford)		Tel: (ou604) 850-8968 Fax:
PREMISES ADDRESS 12 - 33324 South Fraser Way Abbotsford, BC V2S 2B4		INSPECTION DATE December 4, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yoosook Won		NEXT INSPECTION DATE December 12, 2019
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 = 22

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to not wash hands before going back to preparation of sushi after eating lunch. Only gloves were used. Corrective Action(s): All staff must wash hands before commencing work or when hands become contaminated. Correction required immediately. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning in hard to clean areas such as: 1. Dust on the ceiling near air vent above cutting board. 2. Dust and old food debris build up under 2 compartment sink. 3. Under shelving and behind freezers and coolers where old food debris is observed, Corrective Action(s): Clean these areas as per your cleaning schedule. Correction required in 1 week. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Coolers and freezers are lined with cardboard boxes for shelving or containers. 2. Plastic juice containers reused for storage of food ingredients. Corrective Action(s): 1. Remove cardboard from coolers and freezers. They cannot be used as lining or storage containers for prepared food as they cannot be cleaned and sanitized. Correction required in one day. 2. Do not reuse single use containers. Use food grade containers which can be washed and sanitized properly. Correction required today. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): Can of open pop beverage for staff stored on sushi prep table. Corrective Action(s): Do not store personal items in food preparation areas. Store them in designated staff areas. Do not eat or drink in food preparation areas or while serving food. Violation Score: 1

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

Comments

Premise in general is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Hand sinks with liquid soap, paper towels and running water. Equipment in good working order. Dishwasher final rinse at 77.3C at the plate according to min/max probe. Sanitizer in use at 200 ppm chlorine. Washroom is sanitary with fully stocked hand sinks. Food safety plan in use. Acidified sushi rice is discarded at the end of the day. Temperature monitoring in place. Ensure to keep up daily with recording logs. Daily logs ended in November. Print out a December log for record keeping. Utensils and single use containers are sanitary. Serving scoops are washed and sanitized every hour or a new one is used per batch of food. Permit posted in visible location. Holding units: Back door cooler 1.8C crab meat, brown freezer -21.4C tuna, stand up freezer -16.2C seaweed, Fridge/freezers #1 -13C top surf crab, 4.0C sliced salmon, #2 4C rolled salmon, #3 -13.2C pork and udon,#4 3.9C shrimp. Sushi display 3.2C sashimi, hot holding uni at 71.6C miso soup.