INSPECTION REPORT Health Protection JCHW-BMFUAC

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE March 6, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE March 13, 2020
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: High (≥30) Total Score = 31

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Container of cooked chicken made this morning (approximately 4.5 hours ago) was in a closed lid container. Chicken was at 16C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. To rapidly cool foods, cool in shallow container and do not pack the food tightly to all for air circulation. Chicken was placed in the freezer at the time of inspection to rapidly cool. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Dumplings were stored by the cook line (15C). Dumplings were left out during the quiet period for the facility. Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. Small amounts of potentially hazardous foods can be stored at room temperature during the rush period. Dumplings were returned to the cooler at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Tweezers used to remove fish bones was stored on top of the sushi cooler, in contact with a dirty surface. Corrective Action(s): Ensure all equipment is stored in a sanitary manner to prevent potential contamination of foods. Tweezers were washed and sanitized at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable spiralizer was found to have dried carrots on the blade. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use. Equipment may require additional soaking to loosen food debris. spiralizer was washed and sanitized 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): Staff member was observed wiping hands on a reusable cloth towel. Corrective Action(s): Hands must be wiped with a single use paper towel to prevent potential cross contamination. Review hand hygiene practices with all staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi line upright cooler ranged from 5C to 8C. Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Used plastic zipper bag was hanging to dry. Corrective Action(s): Plastic bags are intended for single use and cannot be reused. Single use items must be discarded after each use. Zipper bag was discarded at the time of inspection. Violation Score: 3

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

Comments

-Sushi line cooler was at 4C. -Sushi line under counter coolers (3) were at 4C or less. -Kitchen upright cooler was at 3C. -Kitchen under counter cooler was at 4C. -Sushi line freezers (2) were at -18C. -Kitchen upright freezer was at -17C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were at 100ppm. -Ice machine was clean and sanitary. -Sushi cutting board sanitized at least every 2 hours. -Raw meats stored below ready-to-eat foods. Foods stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Supervisor FOODSAFE Level 1 valid until March 29, 2024. -Please contact the inspector if you have any questions or concerns.