INSPECTION REPORT Health Protection MBEK-CBVRN5

PREMISES NAME Sakuya Sushi		Tel: (604) 535-5082 Fax: (604) 535-5082
PREMISES ADDRESS 1593 128th St Surrey, BC V4A 3V1		INSPECTION DATE February 22, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Myung O. Yoon		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): *Repeat Violation* Cooked rice was observed to be stored in white rice cooker on "warm" setting with an internal food temperature of 46 degrees C. It was stated that cold, cooked rice is placed into warmer from fridge for re-heating and rice cooker is set to "warm" setting. Rice placed into warmer approx. 30 min ago, per staff. Corrective Action(s): Rice re-heated in microwave to an internal temperature of at least 74 degrees C. Ensure potentialy hazardous food is properly re-heated rapidly to at least 74 degrees C, then maintained at an internal food temperature of 60 degrees C to limit growth of potential pathogens. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow up inspection to report # MBEK-CBMTTM. A new high temperature commercial dishwasher has been installed. Note: Dishwasher was turned on at start of inspection and required time to reach operating temperature. Final rinse temperature measured 75 degrees C at the utensil surface (minimum: 71 degrees C at the utensil surface). Chemicals appear to be properly labeled at time of inspection. Chemical bottle noted on previous report has been removed. Food items (e.g. parsley noted on previous report) removed from sink area. FOODSAFE requirements met at time of inspection (operator on site, valid FOODSAFE Level 1). Note: Ensure additional staff are certified for FOODSAFE Level 1 (or equivalent), as needed. Refer to previous routine health inspection report. Refer to previous routine health inspection report for remaining violations and time frames for completion.