INSPECTION REPORT Health Protection JCHW-AX2PSD

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2883 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE March 20, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jung Kwon Suh		NEXT INSPECTION DATE 3 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Both bleach sanitizer bottles were greater than 200ppm (test strip bleached out). Corrective Action(s): Bleach sanitizer is to be maintained between 100ppm and 200ppm. Concentrations in excess of 200ppm are not considered food grade. Bleach was diluted to 200ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Panko and flour used for tempura from the previous night was found by the deep fryer. Corrective Action(s): At the end of the night, any unused panko and flour must be discarded. Ingredients were discarded at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Prep cooler was at 6C and front bar cooler was at 6C. 2) Prep cooler door seals are in poor condition and need to be replaced. Corrective Action(s): 1) Cooler units must be able to maintain 4C or less on a consistent basis to prevent the growth of pathogens and or the formation of toxins. Prep cooler and bar cooler were adjusted and decreased to 4C at the time of inspection. 2) Replace door seals and ensure they are in good condition to prevent food debris build-up and loss of cold refrigeration air. Correction date: 2 months Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Prep cooler was adjusted to 4C at the time of inspection. -Double door upright cooler was at 4C. -Kitchen bar cooler was at 4C. -Double door upright freezer was at -9C. -Upright freezer (white door) was at -13C. -Upright freezer (glass door) was at -4C. -No hot holding at the time of inspection. Items were being cooked at the time of inspection. -Sushi rice had a pH of 4.0. -Hot potentially hazardous foods cooked the previous night (chicken) were probed at 4C. -High temperature dishwasher had a final rinse temperature of 79C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices satisfactory. Foods stored off the floor and raw meats stored below ready-to-eat foods. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *Operator states facility will be changing ownership in June. Health Permit is not transferable and new owner must receive health approval prior to operating. New owner must contact health department and receive health approval prior to operating. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AX2PSD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Facility does not use margarine Oil is trans fat free Other food items meet trans fat requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment