INSPECTION REPORT Health Protection ALUI-B3PSTL

PREMISES NAME Ding Sushi		Tel: Fax:
PREMISES ADDRESS 103 - 6351 152nd St Surrey, BC V3S 3K8		INSPECTION DATE August 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Changen Ding		NEXT INSPECTION DATE August 30, 2018
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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Dedicated handwash sink had a large vegetable in it as well as a plastic container. Corrective Action(s): Remove these items from your handsink. The dedicated handwash sink must be available and accessible at all times. Do not store any items inside it. Operator removed items. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat in containers were stored on the same shelf as containers of ready to eat vegetables inside the prep cooler beside the stove. Corrective Action(s): Move all raw meats underneath and away from any produce/vegetables and ready to eat food items. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food debris noted in dry storage area on the floors agianst the walls (underneath the storage racks. ) Corrective Action(s): Ensure to sweep and clean your floors thoroughly. Correct by: Today Violation Score: 3

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

Comments

Handsink equipped with liquid soap, paper towels, hot/cold running water Sashimi display cooler cooler (with sliding plastic doors) at 2.8 deg C Prep cooler behind front counter : Top is at 3.9 deg C, bottom is at 3 deg C Prep cooler beside cooking line is at 3 deg C 2 upright coolers in back area: one is being used for chemical storage as it is not functional. Other upright cooler at 4 deg C Foods in coolers are covered High temp dishwasher achieved on rinse cycle Bleach sanitizer solution at 3 freezers: 2 chest freezers and one upright freezer in hallway at -18 deg C or less General sanitation good Operator on site is FoodSafe certified