INSPECTION REPORT Health Protection MBEK-CSRUEJ

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE June 13, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE June 14, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 56

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken with an internal food temperature of 29 degrees C was stacked in a large bowl in the upright kitchen cooler. Chicken cooked over two hours ago, per operator. Corrective Action(s): Discarded. Ensure potentially hazardous food is cooled from an internal temperature of 60 degrees C to 20 degrees C in two hours or less, then from 20 degrees C to 4 degrees C in the next four hours or less. Food to be cooled in shallow containers / thin layers to facilitate rapid cooling. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Spiralizer observed with dried-on food debris. Corrective Action(s): Spiralizer was washed, rinsed and sanitized during inspection. Ensure all equipment is properly cleaned and sanitized in order to protect food from potential contamination. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Low temperature dishwasher had no detectable chlorine sanitizer residual. 2. No food contact surface sanitizer available. Corrective Action(s): 1. A 100 ppm chlorine sanitizer solution was prepared at the time of inspection in one of the ware washing sinks. Ensure all equipment and utensils on site are re-sanitized. All equipment/utensils that are washed through the dishwasher are to be sanitized manually in a 100 ppm chlorine solution. Only single use utensils/containers to be provided to customers in the interim until dishwasher is capable of sanitizing equipment/utensils. An adequate supply of single use containers was available at the time of inspection. 2. Two buckets were filled with bleach water sanitizer at 100 ppm chlorine (one in front, one in back). Wiping cloths stored in sanitizer. All food contact surfaces to be re-sanitized. Sushi prep area sanitized during inspection. Violation Score: 25

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops observed to be immersed within soy sauce and sushi vinegar storage containers. Corrective Action(s): Scoops removed. Ensure scoops are stored in a manner that protects food from potential contamination. Handles are not to be in contact with food product. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two containers (approx 2L) of cooked rice observed at ambient temperature. Internal food temperature: 17 degrees C. Operator stated that rice was non-acidified, and was removed from the freezer to defrost at ambient temperature. Unable to determine length of time at room temperature. Corrective Action(s): Rice discarded. Ensure food is thawed in a safe manner to limit the growth of potential pathogens / production of toxins (for example, in a cooler at 4 degrees C or less). Violation Score: 5 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Tuna was being cut on a large piece of cardboard. Corrective Action(s): Cardboard removed. Plastic cutting board provided. Cardboard is not a suitable food contact surface as it may potentially contaminate food, and is not designed to be washed and sanitized. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher was not capable of sanitizing equipment/utensils. No chlorine residual detected at utensil surface after final rinse. Corrective Action(s): Operator contacted service technician during inspection. Ensure dishwasher is serviced so that it is in good working order and capable of sanitizing equipment and utensils (required: 50 ppm chlorine minimum). Chlorine test strips on site. All equipment/utensils to be sanitized manually in the interim. Date to be corrected by: June 14, 2023. Note: Temperature measured 45 degrees C. Dishwasher was tested over several cycles. Sanitizer prime function does not appear to be working; however, detergent prime is functional. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers not observed in some of the front sushi area cold holding units. Corrective Action(s): Ensure every cold holding unit is equipped with a thermometer accurate to 1 degree C in order to verify unit temperatures. Date to be corrected by: June 15, 2023. Violation Score: 1

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezers at -18 degrees C or less. Hot holding internal food temperatures at 60 degrees C or more. Sushi rice pH at 4.0. Raw animal products such as raw chicken not stored above ready-to-eat food. Hand sinks are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Warewashing sinks supplied with hot and cold running water. Ice machine in clean condition. Ice scoop stored in clean container outside machine. No signs of pest activity observed at time of inspection. FOODSAFE requirements met at time of inspection. Certificate valid to April 6, 2024. Permit posted at front. Temperature and sanitation logs not currently being maintained. It was discussed that logs are to be kept up-to-date.