INSPECTION REPORT Health Protection JCHW-ARKT6P

PREMISES NAME Fleetwood Sushi Restaurant		Tel: (604) 441-9981 Fax:
PREMISES ADDRESS 304 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE September 26, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Byung Yong Hwang		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 = 28

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was too strong. Solution bleached out test strip. Corrective Action(s): To properly prepare 200ppm chlorine sanitizer for sanitizing food contact surfaces, add 5mL bleach to 1L of water. Sanitizer solution was diluted to 200ppm at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand soap in the men’s washroom had water added to it. Soap and water mixture was unable to properly lather. Corrective Action(s): Discontinue the practice of adding water to soap. Soap must be able to lather to allow for proper handwashing. Soap was refilled at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1) Staff member observed preparing food with yellow rubber gloves. 2) Same staff member was observed using single use gloves to clean, followed by preparing food without changing gloves. Corrective Action(s): 1) Discontinue the use of rubber gloves for food handling. These are used for cleaning the facility. This may potentially contaminate foods. 2) Single use gloves are intended for one time use. Once gloves become potentially contaminated or staff remove gloves from hands, gloves must be discarded. Violation Score: 15

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle of blue cleaning solution was unlabeled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Violation Score: 3

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

Comments

-Sushi line cooler was at 4C. -Upright cooler (back) was at 4C. -Prep cooler was at 4C (top and bottom). -Under counter bar cooler was at 3C. -Upright cooler (front) was at 4C. -Upright freezer was at -18C. -Hot holding of rice and soup was greater than 60C. -Sushi rice had a pH of 4.0 -High temperature dishwasher had a final rinse of 75C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation good at the time of inspection. -Foods properly stored off the floor and covered. -Scoops stored in a sanitary manner. -Facility is currently serviced by a professional pest control operator. 4 rodent droppings were found in the front service area by a rodent snap trap. Did not observe any other signs of pests infestation in the facility. Clean and sanitize affected areas as discussed previously. -Please contact the inspector if you have any questions or concerns.