INSPECTION REPORT Health Protection JCHW-BECQTU

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE July 23, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Min-Sheng Tang		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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Vegetable peelers are being hung on a dirty drain pipe (direct contact with pipe). Corrective Action(s): Ensure equipment is stored in a clean and sanitary manner to prevent potential contamination of equipment. Peelers were washed and sanitized at the time of inspection. 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

-Sushi cooler was at 4C. -Sushi area under counter cooler units were less than 4C (three in total). -Upright cooler in sushi area was at 4C. Temperature increases to 7C to 8C at the bottom. Only store potentially hazardous foods at the top of the unit. avocados are stored at the bottom currently. -Kitchen upright cooler was at 4C. -Kitchen under counter cooler was at 4C. -Kitchen upright freezer was at -18C. -Sushi area chest freezer and under counter freezers were at -18C. -Cut tofu and onions were stored on a mixture of ice/water and was at 4C. -Hot holding was greater than 60C. Soup is cooked to greater than 74C prior to hot holding. -Cooked chicken was reheated to greater than 74C on the stove. -Hot potentially hazardous foods are cut into small pieces and cooled in shallow containers. Chicken made the previous night was at 4C. -Sushi rice had a pH of 4.0. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface. -Chlorine sanitizer pails were at 100ppm and properly labelled. -Sushi cutting area sanitized after each use. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Ice machine clean and sanitary. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. No food items or containers/utensils stored in the washroom (a box of sample containers were stored in the washroom - not for use). -Supervisor on-site had FoodSafe Level 1 - valid until March 30, 2024. -Please contact the inspector if you have any questions or concerns.