INSPECTION REPORT Health Protection JCHW-BAERY9

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2885 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE March 19, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tinh Thi Xuan Nguyen		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 = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meat was stored above potential ready-to-eat foods. 2) Condensed milk was stored in an opened can. Operator stated item is for staff use. 3) Scoops were stored inside ingredient containers. Corrective Action(s): 1) Raw meats must be stored below ready-to-eat foods to prevent potential contamination of foods. Cooler was reorganized at the time of inspection. 2) Canned items once opened, must be transferred into food grade containers with proper protection. Condensed milk was transferred into a food grade container at the time of inspection. "Food present in food premises is deemed to be offered for sale and for human consumption." 3) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoops were relocated at the time of inspection. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen shrimp was thawing at room temperature. Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler unit at 4C or less. Shrimp was still partially frozen and moved into the cooler at the time of inspection. Violation Score: 1

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

Comments

-Sushi prep cooler was at 4C. -Cook area prep cooler was at 4C (top and bottom). -Glass door upright cooler was at 4C. -Kitchen bar cooler was at 8C. Currently only used for storage of non hazardous foods/ -Serving area bar cooler was at 4C. -Back upright freezer was at -14C. -Cool area upright freezer was at -15C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0 to 4.5. -Cooled potentially hazardous foods made yesterday were at or below 4C - items were properly cooled. -Temperatures are checked twice daily with a check mark. Record actual temperatures and not just a check mark. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer spray bottles labelled and tested at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Rice scoop water changed every 2 hours. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FoodSafe Level 1 valid until Feb 12, 2023. *Staff observed quickly cleaning slicer on drying rack at the time of inspection. Ensure staff properly clean and sanitize equipment after each use, and not just during inspection time. -Please contact the inspector if you have any questions or concerns.