INSPECTION REPORT Health Protection JCHW-BSESBH

PREMISES NAME Tomu Sushi		Tel: (604) 888-6894 Fax:
PREMISES ADDRESS 6 - 9613 192nd St Surrey, BC V4N 4C7		INSPECTION DATE August 12, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Insuk Seo		NEXT INSPECTION DATE 1 Month
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 = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual vegetable slicer was found to have dried food debris behind the blades. Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing after each use. Slicer was disassembled for cleaning and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were found stored inside food containers. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoops were relocated at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings from past infestation was found around the hot water tank. Facility is currently serviced by a pest control operator on a monthly basis. Corrective Action(s): Clean and sanitizer area affected by rodent dropping. Wearing gloves, use a paper towel to remove old droppings, followed by sanitizing with a bleach sanitizer. Monitor for further pest activity. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden cutting board had a crack where food debris can accumulate. Corrective Action(s): All equipment must be maintained in good condition and all surfaces must be smooth, non-absorbent, and easily cleanable. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottles and sanitizer pail were unlabelled. Corrective Action(s): Ensure all containers are properly labelled to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Under counter cooler in sushi area was at 4C. -Kitchen upright cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Upright freezer and chest freezer were both at -18C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0 -Chicken cooked approximately 3 hours ago was at 20C in the cooler. Hot potentially hazardous foods must be cooled from 60C ton 20C in 2 hours or less and from 20C to 4C in 4 hours or less. This can be accomplished by cooling in single layers, in shallow trays, and with the containers slightly open to allow steam to escape. -High temperature dishwasher had a final rinse of 79C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer was at 200ppm. -Cutting boards sanitized after each use. -Ice machine was clean and sanitary. Ice machine is cleaned every 2 weeks. -Raw meats properly stored below ready-to-eat foods. -Facility is serviced by a professional pest control operator on a monthly basis. Reports indicate no signs of pests. -Washroom clean and sanitary. Handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until December 19, 2020. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. -Facility is opened for dine-in services. -Maximum seating capacity has been posted at the facility. Seating is organized to provide a physical separation of 2m between tables/parties. -COVID-19 safety plan posted by the front door.