INSPECTION REPORT Health Protection JGUU-CRUTC5

PREMISES NAME Sushi Shogun Japanese Restaurant		Tel: (604) 498-6388 Fax:
PREMISES ADDRESS 13591 King George Blvd Surrey, BC V3T 2V1		INSPECTION DATE May 15, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wei Hong Chen		NEXT INSPECTION DATE 6 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 = 12

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. Observed a bowl without a handle used as a food scoop (flour). The team lead removed the bowl at this time. Please use a food grade dispenser with a handle to minimize hand-to-food contact. 2. Observed a can of RAID spray type pesticide at the sushi bar area. The team lead removed the pesticide from the kitchen at this time. Do not use spray type of pesticide as aerosol can travel via air and contaminate food. Corrective Action(s): Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation canopy is saturated with grease. Corrective Action(s): Remove the slats and clean it according to manufacturer’s directions. Ventilation canopy is to be cleaned on a weekly basis or as needed to prevent the buildup of oil. Date to be corrected by: 1 week. Violation Score: 3

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

Comments

Routine inspection conducted: All hand washing stations are fully equipped with hot and cold running water, liquid soap and paper towels. General sanitation is adequate (see an exception in the violation section) All coolers measured at 4C or less. All freezers measured at adequate temperature. Products stored in frozen state. Hot holding measured at 60C or higher (soup, rice, sauce). Low temperature dishwasher's sanitizing cycle was measured at 50-100 ppm chlorine at the plate level. Food contact surfaces sanitizer (pail and spray bottle) measured at 100-200 ppm chlorine. No sign of recent pest activity noted at this time. Staff with a valid FOODSAFE Level 1 certificate was on site.