INSPECTION REPORT Health Protection MLOO-BB4UZV

PREMISES NAME Nikko Sushi (Abbotsford)		Tel: (ou604) 850-8968 Fax:
PREMISES ADDRESS 12 - 33324 South Fraser Way Abbotsford, BC V2S 2B4		INSPECTION DATE April 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yoosook Won		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of cooked chicken stored at room temperature. Internal temperature ranged from 18-20C. Staff indicated it has been out of the cooler since lunch time. Approximately 4 hours has passed since then. Corrective Action(s): Discard the chicken. Ensure all potentially hazardous foods are kept at 4C or less. Do not store these types of foods at room temperature for more than 2 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Used rice scoop was stored in room temperature water. Corrective Action(s): Store used rice scoops in ice water. Alternatively, clean and sanitize rice scoops after each use. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen meat observed thawing at room temperature. Corrective Action(s): Ensure thawing is performed using one of the following methods: - In a cooler at 4C or less - Under cold running water - Small portions can be thawed during cooking Violation Score: 1

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (prep, undercounter, domestic, stand-up) are < or = 4C - Freezers (stand-up, chest) are < or = -18C - Hot holding units (rice, miso soup) are > or = 60C - High temperature dishwasher is available. Final rinse temperature reached 77.2C at the plate level. - 200 ppm bleach sanitizer available. Ensure it is being used throughout the day to sanitize food prep surfaces. - Food containers are covered - No signs of pests observed during inspection - Premise is well lit - Permit is posted