INSPECTION REPORT Health Protection MBEK-CGKSPJ

PREMISES NAME King Sushi (16th Ave)		Tel: (604) 535-8615 Fax:
PREMISES ADDRESS 12883 16th Ave Surrey, BC V4A 1N5		INSPECTION DATE July 22, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Frank Fu		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Equipment such as bowls are stored on the floor under the dishwashing sinks. 2. Dry storage food product bags observed to be opened and/or stored on the floor. Corrective Action(s): Food items and equipment removed from floor, food covered/sealed. Equipment to be washed and sanitized. Ensure all food and equipment/utensils are stored at least six inches off the floor to protect from potential contamination and to allow for proper cleaning of these areas. Ensure all food packaging is properly sealed/closed after use. Violation Score: 9

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

Comments

Routine health inspection conducted. Coolers at 4 degrees C or less. Freezers at -16 to -19 degrees C. Hot holding internal food temperatures at 60 degrees C or more (miso). Thermometers in place for cold holding units. Raw animal products such as shell eggs are not stored above ready-to-eat foods. Hand sinks are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Bleach water sanitizer available in two spray bottles at 200 ppm chlorine. Note: Labels are fading. Bottles were re-labeled at time of inspection. High temperature dishwasher measured at 73 degrees C at the utensil surface (minimum required: 71 degrees C at utensil surface). No signs of pest activity observed at time of inspection.