INSPECTION REPORT Health Protection MBEK-BESSUF

PREMISES NAME Sushi Castle		Tel: (604) 970-3866 Fax:
PREMISES ADDRESS G - 102 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE August 6, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaehoon Yang		NEXT INSPECTION DATE 4 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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A water jug was observed within one of two front sinks and a small jug/container was observed within the back hand sink. Corrective Action(s): Above-noted items removed from sinks. Ensure that no objects are stored within or in front of hand sinks to allow access at all times for proper hand washing. Ensure that all staff are aware of these requirements. Ensure designated areas are available for jugs, containers, etc. It is recommeneded to post signage to remind staff if these practices continue. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Sushi ginger stored in a container in dishwashing area. 2. Open bag of rice observed in dry storage area. Corrective Action(s): Sushi ginger removed. Rice transferred to a container with a lid. Ensure that food is stored in a manner that protects from potential contamination. Do not store food in the dishwashing area as it may become potentially contaminated. Once opened, bagged dry food products should be transferred to an appropriate pest proof container with a lid to protect from potential contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris observed in dry storage area (on bucket lids and floor) and on floor behind chest freezers. Corrective Action(s): Ensure that the above-noted areas are properly cleaned. Food debris may potentially attract pest activity and may potentially contaminate food and/or food contact surfaces. Ensure all areas of the premises, including hard-to-reach areas, are being properly cleaned on a routine basis as per your sanitation plan. Date to be corrected by: Today and ongoing. Violation Score: 3

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

Comments

Routine inspection conducted: - Kitchen under counter cooler at 1 degree C - Front area under counter cooler at 2 degrees C - Sushi display at 2 to 3 degrees C - Two-door upright cooler at 0 degrees C (ambient) - One-door upright cooler at 2 degrees C - Small chest freezer at -21 degrees C - Large chest freezer at -23 degrees C - Hot holding internal food temperatures at 60 degrees C or more - Sushi rice pH measured between 4.0 and 4.5. Reminder to ensure that sushi rice is maintained at a pH of 4.2 or less. - Thermometers available for coolers. A probe thermometer is available on site. - Raw foods such as chicken and beef were not observed to be stored above ready-to-eat foods - Hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Bleach water is available in labeled spray bottles in front and back areas at 100 ppm chlorine. Note: Labels are faded; re-labeled at time of inspection. - High temperature dishwasher measured 71 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C) - Ice machine in clean condition. Scoop stored in a clean container outside of ice machine. - No signs of pest activity observed at time of inspection - FOODSAFE requirements met at time of inspection