INSPECTION REPORT Health Protection DWAG-BLGTKG

PREMISES NAME Aka Sushi		Tel: (604) 372-3335 Fax:
PREMISES ADDRESS 103 - 18408 64th Ave Surrey, BC V3S 1E9		INSPECTION DATE February 4, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 10, 2020
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Ice slicer used without submitting an sanitation plan to the Environmental Health Officer. Operator did not have a plan to wash and sanitize the ice slicer. Corrective Action(s): Remove the ice slicer from the premise. Equipment that cannot be sanitized properly must not be used on site. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris and greased under the cook line in the kitchen area. Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Correct by: Feb 6, 2020. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The top of the chest freezer was being used as a food preparation area with cardboard lined on top. A thin sheet of plastic was used as the chopping board with two cracks on the sheet. Corrective Action(s): Remove all cardboard from the chest freezer area. Cardboard is made from porous material that must not be used near food preparation areas. Discard the cracked sheet of plastic and obtain a food grade chopping board that is durable. Correct by: Feb 6, 2020. Violation Score: 9

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

Comments

Routine inspection: - Coolers (prep, under the counter, stand-up, sushi bar) maintained at 4°C or less. - Chest freezers and stand-up freezer functional. - Miso soup hot held at 72°C. - Hand washing station provided with hot/cold running water, liquid soap and single use paper towels. Ensure paper towel is stored inside the dispenser. - 200ppm bleach sanitizer available in pails and spray bottles. - Low temperature dishwasher dispensed 50 ppm bleach sanitizer. - Ice machine maintained in sanitary condition. - Exhaust canopy maintained in a sanitary condition. - Food stored off the ground and covered. - Foodsafe requirement met. - No pest activities observed.