INSPECTION REPORT Health Protection JCHW-CB3R6Y

PREMISES NAME Sushi Train Restaurant		Tel: (604) 580-8802 Fax:
PREMISES ADDRESS 102 - 15380 102A Ave Surrey, BC V3R 0B3		INSPECTION DATE January 27, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Soo Yeoul Kim		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Mayonnaise labelled "Refrigerate After Opening" was stored at room temperature. Corrective Action(s): Ensure all foods are stored as stated on the label. Mayonnaise was transferred into a cooler at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Sushi area bleach spray bottle had not detectable chlorine concentration. 2) Manual vegetable slicer was found to have food debris behind the blade. Corrective Action(s): 1) Bleach must be maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach at 200ppm was prepared at the time of inspection. 2) Ensure all equipment is disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was disassembled for cleaning and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw eggs were stored above ready-to-eat foods. 2) Scoops were stored inside food containers, with the handles in direct contact with the food. 3) Bleach was too strong and bleached out the test strip. Corrective Action(s): 1) Re-organize cooler unit and ensure raw foods are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. 3) Bleach must be maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach to 1 litre of water. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer pail was unlabelled. Spray bottle with pink solution was unlabelled. Corrective Action(s): Ensure all containers are properly labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Sushi display cooler was at 4C. -Sushi area under counter cooler was at 1C. -Kitchen prep cooler was at 4C (top and bottom). -Kitchen domestic refrigerator/freezer was at 4C/-16C. -Service area upright cooler was at 4C. -Service area under counter cooler was at 4C. -Kimchi cooler was at 1C. -Chest freezers ranged from -16C to -20C. -Hot holding was greater than 60C. Soup cooked to greater than 74C prior to hot holding. -Chicken cooked the previous night was at 4C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum of 71C required for proper sanitizing). -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until April 29, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.