INSPECTION REPORT Health Protection YTAN-CY8RA4

PREMISES NAME Nice Sushi		Tel: Fax:
PREMISES ADDRESS 132 - 3388 Rosemary Heights Cres Surrey, BC V3S 0K7		INSPECTION DATE December 5, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jiang Liu		NEXT INSPECTION DATE 6 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): Bleach sanitizer solution for food-contact surfaces was too strong and bleached out the test strip. Corrective Action(s): Food-contact surface sanitizer that is too strong can potentially lead to chemical contamination of food. Operator diluted all spray bottles and sanitizer pails at time of inspection. As previously discussed, ensure to mix only 1/2 tsp of bleach per litre of water for a concentration of 100 ppm chlorine residual. Purchase chlorine test strips for monitoring. Violation Score: 9

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

Comments

- Routine inspection conducted. - Hand washing stations were properly supplied with hot/cold running water, liquid soap, paper towels. - Bleach available for sanitizing food-contact surfaces. Ensure to following proper mixing instructions and monitor with chlorine test strips (see violation code 209 above). - High-temperature dishwasher reached 73C at the dish surface during rinse cycle. Good - minimum of 71C at the dish surface required. - Coolers measured 4C or less (back cooler, both mini coolers, beverage cooler). Note: sushi bar display cooler not in use. - Freezer temperatures satisfactory. - Hot-held miso soup measured above 60C. - Accurate thermometers available. Temperature records available. *Ensure to have enough templates onsite for the start of each month. - Vent-less fryer in use. No counter-top deep frying. - Equipment and utensils maintained in sanitary conditions. - Food stored properly covered/protected from contamination and off the floor. - Reviewed cooling and thawing procedures - OK. - Dry storage areas satisfactory. - General sanitation good. - No signs of pest activity noted at time of inspection. - Operators have valid FoodSafe certification.