INSPECTION REPORT Health Protection JCHW-BATSHH

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE April 1, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE April 15, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FoodSafe Level 1 expired on July 29, 2018. Operator completed FoodSafe Level 1 on February 21, 2004. Corrective Action(s): No other staff we present at the time of inspection who had FoodSafe Level 1 or equivalent. This is a repeat violation. Operator has two weeks to successfully complete a FoodSafe Level 1 or equivalent course. Repeated non-compliance with the FoodSafe requirement will result in a violation ticket ($230 for violation of Section 10 of the Food Premises Regulation). Provide confirmation of successful completion of FoodSafe Level 1 or equivalent. Correction date: April 15, 2019 Violation Score: 1

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

Comments

-Follow-up inspection to march 12, 2019. -Hot potentially hazardous foods are now cooling in a shallow container. Chicken made this morning were cooling in shallow containers in the cooler. Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. -Bleach sanitizer pails were at 100ppm. -Did not observe foods being cut on cardboard boxes at the time of inspection. -Did not observe frozen deliveries stored at room temperature at the time of inspection. Ensure refrigerated potentially hazardous foods, followed by frozen potentially hazardous foods are transferred into the cooler/freezer as soon as the arrive. -Please contact the inspector if you have any questions or concerns.