INSPECTION REPORT Health Protection JCHW-AGMRRF

PREMISES NAME Sushi Line Japanese Restaurant		Tel: (604) 592-0055 Fax:
PREMISES ADDRESS 104 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE December 14, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ok Hee Kim		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer test pail had undetectable levels of chlorine sanitizer. Corrective Action(s): 100ppm to 200ppm chlorine sanitizer is required to properly sanitize food contact surfaces. To prepare 100ppm to 200ppm chlorine sanitizer, add 1 tablespoon of bleach per 4L of water. 200ppm bleach sanitizer was prepared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Spoons were stored inside chopped scallop (handle directly inside the food) and scoops were stored inside dry ingredient containers. 2) Raw chicken and beef was stored above potential ready-to-eat foods. 3) Rice in the dry storage area was stored on the floor. Corrective Action(s): 1) Ensure scoops are stored in a sanitary manner to prevent handles from contaminating ingredients. Scoops were relocated at the time of inspection. 2) Ensure raw foods are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Chicken was relocated at the time of inspection. 3) Ensure foods are stored off the floor to protect foods from potential contamination and to facilitate cleaning of the floors around the food items. Violation Score: 9

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

Comments

-Sushi cooler was at 4C. -Bar cooler was at 4C. -Upright cooler was at 4C. -Kitchen chest freezer was at -22C. -Dry storage area freezer was at -18C. -Hot holding of miso soup was greater than 60C. -Sushi rice had a pH of 4.0. -Tempura is made offsite and picked up approximately twice monthly. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for sanitizing). -Sink plug available for 2 compartment sink for manual warewashing. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi chef states the sushi cutting board is sanitized with a bleach solution after each use. -Washroom clean and sanitary. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Operator's FoodSafe Level certificate issued January 2004. FoodSafe Level 1 certificates issued prior to July 29, 2013 (no expiry date) expire on July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AGMRRF
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