INSPECTION REPORT Health Protection ABRR-BL9UBY

PREMISES NAME King Sushi (16th Ave)		Tel: (604) 535-8615 Fax:
PREMISES ADDRESS 12883 16th Ave Surrey, BC V4A 1N5		INSPECTION DATE January 28, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Frank Fu		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Mung beans and cooked chicken stored on the counter, internal temperature was 6C- 7C and items were brought out an hour ago Corrective Action(s): - Store mung beans in ice cold water - Store chicken in cooler and ensure that temperature is maintained at less than 4C Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station is blocked with utensils in the back prep area Corrective Action(s): Remove any utensils from the handsink and ensure that it is always available for handwashing Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Container with soup is left uncovered inside sushi prep cooler - Frozen tuna left to thaw in a container placed inside mop sink - Measuring cup used for scooping food from bulk bag of rice Corrective Action(s): - Keep the items covered in all coolers - Donot store any food items inside mop sink - Use scoops with handles and store scoop in a way that the handle does not come in contact with the food Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen tuna left out to thaw at room temperature. Temperature was measured at -2C Corrective Action(s): Thaw all frozen food items in the cooler at temperature less than4C or under running cold water Violation Score: 5

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

Comments

-The handsinks in kitchen and one in washroom are supplied with hot and cold running, soap and paper towel (air dryer in washroom). -High temperature dishwasher is measured at 73C during final rinse cycle. -Sanitizer solution in spray bottles is measured at 200ppm chlorine residual. -Two compartment sink, prep sink and sushi rinse sink are supplied with hot and cold running water. -All coolers - sushi prep cooler, upright storage and drinks coolers are less than 4C. -Two upright freezers are less than -18C. -No evidence of pest activity is noted at the time of inspection. -Foodsafe level 1 required is satisfied -General sanitation is satisfactory. NOTE: Check temperature every day and maintain adequate temperature logs