INSPECTION REPORT Health Protection AHEN-ATSUNT

PREMISES NAME Tomu Sushi		Tel: (604) 888-6894 Fax:
PREMISES ADDRESS 6 - 9613 192nd St Surrey, BC V4N 4C7		INSPECTION DATE December 6, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Insuk Seo		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
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 = 11

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Several bags of rice were placed on a wooden pallet in the back storage area, below which a few rodent droppings were observed. One bag of rice (at the bottom of the pile) had a small hole in it and rice was observed below the wooden pallet with the rodent droppngs. Corrective Action(s): Operator voluntarily discarded the bag of rice that had the torn packaging and that potentially was subject to contamination by a rodent. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw produce was stored in a cardboard box in the dry storage area that was uncovered at the time of inspection. Corrective Action(s): Raw produce was transferred into a container with a tight fitting lid. Ensure all food is stored in food grade containers with tight fitting lids to protect them from contamination against any mice/rats and debris. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: A very small amount of rodent droppings were observed below the wooden pallet in the dry storage area and a few droppings were observed on the kitchen floor near the connecting entrance between the kitchen and sushi bar. . Note: A pest control program via All Catch Pest Control was in place and inspection reports dated December 5, 2017, November 3, 2017, and October 6, 2017. A hole was sealed by the pest control company near the hot water tank and operator mentioned that they had caught one mouse. Mechanical traps were setup at the time of inspection. Operator mentioned that they will keep the pest control program in place on a monthly basis for at least 1 year. Backdoor was sealed as well with a screen door. Corrective Action(s): Operator removed the rodent droppings at the time of inspection. . Ensure that an integrated pest control program is implemented effective immediately: 1. Monitor for signs of recent pest activity each day and clean up all affected areas with bleach water to remove rodent droppings. 2. Keep all food and take-out containers/equipment/utensils protected from contamination by covering it in pest proof containers with tight fitting lids. Discard food and/or take out containers subject to contamination. 3. Continue with the pest control program and email the district E.H.O. copies of future inspection reports. 4. Sanitize all preparation surfaces with 100 ppm chlorine sanitizer prior to use and immediately after each use. 5. Regularly clean the food premises, seal all entry points, and remove the bag of cans from the food premises. 6. Keep the front door and back screen doors closed at all times to prevent mice/rats from entering the restaurant. Violation Score: 3

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

Comments

Kitchen: Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels. Upright cooler was at 3.3 degrees C (4 degrees C or less). Preparation cooler was at 3.4 degrees C (4 degrees C or less). One door freezer was at or below -18 degrees C. Hot-held rice was at or above 60 degrees C. 100 ppm chlorine sanitizer was available in the spray bottle. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate. Rice spatulas were contained in clean containers (not stagnant water). Floor was free of grease buildup. Sushi Bar & Buffet: Handsink was supplied with liquid soap, hot and cold running water, and paper towels. Sushi Chef had ended service at the time of inspection. Cooler was at or below 4 degrees C. Hot-held food was at or above 60 degrees C and is discarded after the lunch buffet. Time temperature tracking log was in place for sushi rolls and avocado mix placed at room temperature on ice packs involving a 2 hour rule. Ice machine was in a clean condition. Washrooms: Both handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. A follow up inspection will be conducted to check compliance with the pest control measures noted on this inspection report.