INSPECTION REPORT Health Protection DSOG-BKLQQE

PREMISES NAME Sushi Shogun Japanese Restaurant		Tel: (604) 498-6388 Fax:
PREMISES ADDRESS 13591 King George Blvd Surrey, BC V3T 2V1		INSPECTION DATE January 7, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Wei Hong Chen		NEXT INSPECTION DATE 3 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Metal bins stored in the handwashing sinks at the sushi bar and in the main kitchen. Corrective Action(s): Remove the metal bins. The handwashing sinks must be free of any equipment. These stations are meant to be for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Ice scoop stored inside the ice machine. The handle appear to be touching the ice inside the machine. 2) Raw protein (fish) stored above fresh vegetables inside the walk in cooler. Corrective Action(s): 1) Store ice scoop in bin outside the ice machine to prevent the handle from touching the ice. 2) Store all raw protein on the lower shelves below fresh vegetables to prevent cross contamination of raw protein juices. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - All handwashing stations (front, back, sushi bar) supplied with hot/cold running water, soap, and paper towels. - Low temperature dishwasher dispensed 50ppm chlorine bleach concentration at 45C at the plate's level during the final rinse cycle. - Two compartment sink (kitchen) available for manual dishwashing. - Surface sanitizer available in spray bottle (sushi bar) and bin with presoaked wiping cloths at 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 15cm off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. The operator implements own pest control management system. - FOODSAFE trained on duty. Verified at the time of the inspection. Temperature Control: - All coolers: < or = 4C - All freezers: < or = -18C - Hotholding units (rice cookers) > 60C. - Thermometers available in all refrigeration units. - Daily temperature logs kept up to date and available. Verified at the time of the inspection. Note: Please post the Operating Permit in a conspicuous area once it arrives.