INSPECTION REPORT Health Protection 230846

PREMISES NAME Sushi Tengoku		Tel: (604) 584-8378 Fax:
PREMISES ADDRESS 10194 152nd St Surrey, BC V3R 6N7		INSPECTION DATE December 1, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Insoo (Eric) Yoo		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Initial inspection # 241567 of Nov-30-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Dishes, containers, glassware, and utensils have not been properly sanitized as the dishwasher final rinse temperature was below 71C at the plate. Corrective action: Rewash & sanitize the food contact surfaces through the dishwasher once it is repairs / replaced and is meeting the sanitizing requirements. Date to be Corrected by: Tomorrow) Code 303 noted on Initial inspection # 241567 of Nov-30-2017 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] (Dishwasher final rinse temperature was consistantly below 71C at the plate (about 63 - 64C). Corrective action: Repair or replace the dishwasher so that the final rinse temperature is at least 71C or higher at the plate for high temperature dishwashers. If replaced, you must replace it with a commercial dishwasher. Note: Low temperature dishwashers must leave a final rinse chlorine residual fo at least 50 ppm at the plate. Contact the district E.H.O. for a follow up inspection. Date to be Corrected by: Tomorrow )

Comments

Follow up inspection - A new high temperature commercial dishwasher was installed. Dishwasher final rinse temperature was 76.9C (71C or hotter) at the plate. - Handsinks were adequately accessible and were not obstructed. - Extra containers / equipment stored on the floor was removed. - Previous permit to operate was removed. The following requires your attention: 1. Replace the broken seals of the walk-in-cooler doors; Correct within 3 months (by March 1, 2018). 2. Ensure sufficient lighting is available in the area adjacent to the frying area where the light bulb currently does not turn on. This will enable sanitation to be assessed and maintained and will enable any signs of recent pest activity in this area to be regularly monitored. Correct in 3 months. 3. Revise the previously submitted food safety plan and sanitation plan and submit it for review and health approval. Correct in 1 month. A permit fee of $83.33 was made to Fraser Health from the operator for the permit fee for the current fiscal year from the effective date December 1, 2017 to March 31, 2018. Health approval to operate was granted at the time of inspection; This approval does not exempt you from obtaining approval from any other agency.