INSPECTION REPORT Health Protection JCHW-BA7T3D

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE March 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE March 26, 2019
INSPECTION TYPE Routine
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A container of cooked chicken made the previous night was at 9C. A container of cooked chicken stored in the same container from today was at 24C. Corrective Action(s): 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 to prevent the growth of pathogens and or the formation of toxins. Chicken was discarded at the time of inspection. Chicken made today was placed into a shallow container for rapid cooling. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Both bleach sanitizer pails has no detectable chlorine disinfectant at the time of inspection. Corrective Action(s): While in operation, bleach at 100ppm to 200ppm is required to properly disinfect food contact surfaces. Bleach at 200ppm was prepared at the time of inspection, and work surfaces were properly sanitized. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Fish was being cut on a cardboard box at the time of inspection. Box previously used to store crab meat. 2) Scoops were stored inside ingredient container with the handle directly covered in food. Corrective Action(s): 1) Do not use cardboard boxes as cutting surfaces. Cardboard may potentially cross contaminate foods. Cardboard was discarded at the time of inspection and was changed for a proper cutting board. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoops were relocated at the time of inspection. Violation Score: 9 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation (CORRECTED DURING INSPECTION): Frozen squid tentacles recently delivered were stored at room temperature. Items began to melt and there was a small puddle of water by the box. When kitchen staff member asked about properly storing deliveries, staff member stated "it was the server's job". Corrective Action(s): Frozen potentially hazardous foods must be stored at -18C. Deliveries must be moved into the cooler immediately after refrigerated potentially hazardous delivery foods are placed into the cooler. Properly train staff on receiving procedures in the facility. Squid tentacles were placed in the freezer at the time of inspection. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff members on-site did not have valid FoodSafe Level 1 - certification expired July 29, 2018. Corrective Action(s): While in operation, at least one person in the premise must have FoodSafe Level 1 or equivalent. Staff must either successfully retake FoodSafe Level 1 or equivalent or staff must be scheduled to ensure at least one FoodSafe Level 1 or equivalent staff member is present during all hours of operation. Violation Score: 1

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

Comments

Sushi display cooler was at 4C. -Sushi area upright cooler was at 4C. -Kitchen upright cooler was at 4C. -Under counter Sushi coolers were at or below 4C. -Garnishes were stored in an ice and water mixture and at 4C. -Wine cooler (under hot holding area) used to store non-potentially hazardous foods. -Upright freezer was at -16C. -Chest freezer was at -18C. -Under counter freezer was at -18C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi mat plastic cover changed daily. -Ice machine was clean and well maintained. -Foods stored off the floor and covered. No food items or food containers stored in the washroom. -General sanitation satisfactory at the time of inspection. Ensure staff pay more attention to the cooler door seals. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Please contact the inspector if you have any questions or concerns.