INSPECTION REPORT Health Protection CPAK-ACAPD9

PREMISES NAME Ninja Sushi Japanese Restaurant		Tel: (604) 514-3700 Fax:
PREMISES ADDRESS 110 - 19475 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE July 28, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michael Seo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Butter stored in a small cooler at 8'C. Transferred to adjacent cooler at this time. Corrective Action(s): Ensure to lower the temperature down to 4'C. Until then, do not store any potentially hazardous food in the unit. Uncut raw cucumbers are okay to be kept in the unit. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Minor leak observed underneath the dishwasher. Corrective Action(s): Ensure to contact for service and have it repaired. Meanwhile, mop the floor and place a bucket to avoid pooling of water on floor. Violation Score: 3

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

Comments

Routine inspection conducted: Sushi Bar -Handwash stations adequately supplied. -Refrigeration temperatures satisfactory. -Food storage practice very good. All well protected from potential contamination. -200ppm chlorine solution available in a labelled spray bottle. -No evidence of pest activity observed. -General sanitation satisfactory, but could be improved by cleaning hard to reach areas on a more regular basis. Kitchen/Servery -Handwash stations adequately supplied. -Refrigeration temperatures satisfactory, except one small cooler. Refer to above. -Temperature monitoring system in place. -General food storage practice very good throughout the facility. -Ventilation canopy hood maintained. Next cleaning schedule- October 2016. -High temperature dishwasher achieved 71.3'C at the plate level after final rinse. -200ppm chlorine solution available in labelled spray bottles throughout the kitchen. NOTE: One of the bottles stored in the front servery had >200ppm, diluted by the operator at this time. -Ice machine satisfactory. Scoop stored in proper manner. NOTE: Ensure to scrub the upper part of the machine (i.e. pipes/white plastic part) using bleach solution during each cleaning. -No evidence of pest activity observed at this time. Washroom handsinks satisfactory. -General sanitation of the food prep area satisfactory, but back area could be improved. Please contact the health inspector for any questions or concerns.