INSPECTION REPORT Health Protection JCHW-BEMQ2F

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2885 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE August 1, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tinh Thi Xuan Nguyen		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1) Staff member observed wiping hands on a yellow cloth. 2) A plastic glove is being reused for handling foods in the front service area. Glove had holes in the finger tips. Corrective Action(s): 1) Staff must adhere to good hand hygiene and proper handwashing. After washing hands with warm water and soap, they must be dried using a single use method. Discontinue the practice of using cloth towels - this may result in recontamination of hands. 2) Single use gloves are intended for single use and must be discarded after each use. Do not reuse single use gloves - they cannot be properly washed and may result in cross contamination of foods. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Unused tempura batter in the prep cooler was found to have vegetables in it. Vegetables fell in from the inserts above. Corrective Action(s): Ensure all foods are properly covered and protected from potential contamination. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle labelled water was found to have water, vinegar, and a blue solution (unknown). Corrective Action(s): All chemicals must be properly labelled to prevent accidental mixing or misuse of chemicals. Do not mix chemicals, as it may result in the formation of toxic substances. Bottle was emptied at the time of inspection. Violation Score: 3

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

Comments

-Sushi area cooler was at 4C. -Prep cooler was at 3C (top and bottom). -Upright cooler (double steel door) was at 4C. -Upright cooler (glass door) was at 4C. -Kitchen bar cooler was at 4C. -Upright freezer (double steel door) was at -18C. -Upright freezer (single door) was at -10C. -Service area cooler was at 4C. -Bar cooler was at 4C. -Hot holding of rice and soup was greater than 60C. -Hot potentially hazardous foods made the previous night were at 4C. Items were properly cooled. -Sushi rice had a pH of 4.0. -New high temperature dishwasher had been installed. High temperature dishwasher had a final rinse temperature of 78C on the dish surface (minimum 71C required for sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach spray bottles labelled and tested at 100ppm. -Sushi cutting board sanitized at least every 4 hours. -Rice paddle water changed every 2 hours. -Raw meats stored separately and below ready-to-eat foods. -Ice machine clean and sanitary. -General sanitation satisfactory at the time of inspection. Sticky residue observed on numerous surfaces. -Washroom clean and sanitary. -Staff member on-site had valid FoodSafe Level 1 equivalent training (Probe It Food Safety) - Exp Oct 11, 2023. -Please contact the inspector if you have any questions or concerns.