INSPECTION REPORT Health Protection DKAL-BYJSY6

PREMISES NAME Sashimi & Sushi Express		Tel: (604) 584-1190 Fax:
PREMISES ADDRESS 101C - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE February 23, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jun Mo Ko		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 = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several plastic containers were stacked on top of inserts in the preparation cooler. Corrective Action(s): The containers were moved to the bottom of the cooler at the time of the inspection. DO NOT overstack containers as that restricts air flow inside the cooler and hinders proper cooling. The bottom of the containers can also cross-contaminate the food items in the inserts. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dirty rags/wash cloths were found on food contact counters all around the facility. Corrective Action(s): Operator moved all dirty rags to sanitizer buckets at the time of inspection. The counters were cleaned and sanitized again. Ensure rags are stored in sanitizer solution, put in laundry, or discarded after each use to prevent the growth of pathogens or build up of toxins that can lead to foodborne illness. 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

Routine inspection of the food premises conducted. Temperatures: - Glass sliding door cooler: 4C - Back preparation cooler: inserts: 4C bottom: 3C - White single door freezers (x2): < -18C - Sushi preparation cooler (front): 4C (inserts not in use due to fewer customers) - Miso soup hot holding: 68C - Rice hot held in rice cooker: 65C - Sushi rice had a pH of 4. All units were equipped with accurate thermometers. Sanitation: - Hand washing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. - Sanitizer pails had 200 ppm chlorine residual. - 2 compartment sinks (2) were equipped with functional drain plugs. - Unscented household bleach was available on site. NOTE: Ensure used wash cloths are stored in sanitizer pails. Storage and Pest Management: - No signs of recent pest activity noted at the time of inspection. - Food was stored at least 6" off the floor. NOTE: Do not stack containers on top of inserts in preparation coolers. Administration: - Operator has FOODSAFE level 1 certification valid until September 8, 2023. - Permit is posted. COVID-19 Safety: - Masks are mandatory. - Hand sanitizers are available and accessible. - COVID-19 safety plan is available on site. - BCCDC signs are posted. NOTE: Maintain screening logs for all staff for signs and symptoms of COVID-19. Records should be kept for at least 30 days.