INSPECTION REPORT Health Protection JCHW-AVGQUD

PREMISES NAME The Jin Sushi Japanese Restaurant		Tel: (604) 592-9368 Fax:
PREMISES ADDRESS 1101 - 7360 137th St Surrey, BC V3W 1A3		INSPECTION DATE January 29, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michelle Li		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 = 5

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Rice in the rice cooker was at 48C. Operator stated the rice was from the walk-in cooler and was reheated in the microwave. Rice has been out for less than 2 hours since facility just opened for the day. Corrective Action(s): Hot potentially hazardous foods must be reheated to 71C prior to placing into the rice cooker and maintained at or above 60C. Rice was placed into the microwave and heated to 71C and placed into the hot holding unit at the time of inspection. In order to verify foods have been properly reheated, operator needs to obtain a probe thermometer to verify temperatures. 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

-Walk-in cooler was at 2C. -Sushi cooler was at 2C. Cooler unit is turned on daily and is brought down to less than 4C before food is placed in the unit. -Glass door cooler was at 4C. -Upright freezer was at -15C. -Back chest freezer was at -14C. -Hot holding of miso soup was greater than 60C. -Hot potentially hazardous foods properly cooled in thin layers and probed at less than 4C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Sushi chef observed practicing proper hand hygiene practices - handwashing carried out before handling food each throughout inspection. -Bleach sanitizer pails properly labelled and tested at 200ppm. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. Raw meat was stored below ready-to-eat foods. -Scoops properly stored in a sanitary manner - handles stored to prevent potential contamination of foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. *The following refrigerator and freezer units are no longer being used: cooler unit under sushi area, back upright freezer, back domestic refrigerator/freezer. *-FoodSafe Level 1 certificate issued May 10, 2006. Certificate will expire July 29, 2018. To renew certificate, operator will need to complete a Foodsafe Level 1 course or a refresher course (Foodsafe.ca to register). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AVGQUD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Facility does not use margarine. Oil is trans fat free. Other food items meet the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment