INSPECTION REPORT Health Protection MBEK-D45S2Z

PREMISES NAME Tobiko Sushi		Tel: (604) 572-5005 Fax:
PREMISES ADDRESS 102 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE April 8, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Min-Sheng Tang		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Potentially hazardous food stored in the upright glass door cooler (located near the sushi preparation area) was measured at an internal temperature of 9 degrees C. 2. Potentially hazardous food (cut vegetables, cream cheese) in the small mini fridge located on the left side of the sushi prep area (closest to hand sink) measured 7 degrees C. Corrective Action(s): 1. The following items that were stored in the upright cooler were discarded: * seven small containers of surimi (prepared on April 5th, 6th, and 7th) * four small takeout containers of tobiko and masago 2. The following items were transferred to another cooler at 4 degrees C or less: * cut vegetables (e.g. carrots, daikon) and cream cheese from mini fridge * packaged tofu and cut cucumber from upright cooler Ensure cold potentially hazardous food is maintained at 4 degrees C or less to limit the growth of potential pathogens (e.g. illness-causing bacteria). Do not store potentially hazardous foods in the above-noted coolers until they can maintain 4 degrees C or less. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Onigiri press was observed with debris in corners. Corrective Action(s): Onigiri press was brought to the dishwashing area to be washed and sanitized at the time of inspection. Ensure all equipment and utensils are maintained in sanitary condition to help prevent potential contamination of food. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bubble tea/drink preparation area sink missing liquid soap and paper towels. Corrective Action(s): Liquid soap/paper towels supplied at time of inspection. Ensure all hand washing stations are supplied with hot and cold running water, liquid soap, and paper towels at all times to facilitate proper hand washing. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed handling raw beef with gloves, and then attempting to wash gloved hands before handling other food (e.g. pre-cooked meat). Corrective Action(s): Gloves discarded. Staff directed to properly wash hands. Single use gloves are not a substitute for hand washing and cannot be effectively washed to prevent foodborne illness. Gloves must be discarded and hands are to be properly washed between glove changes. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two coolers unable to maintain 4 degrees C or less: 1. Upright glass cooler (sushi area) 2. Mini fridge close to hand sink (sushi area) Corrective Action(s): Ensure above-noted coolers are adjusted or serviced so that they are in good working order and capable of maintaining potentially hazardous food at 4 degrees C or less. Date to be corrected by: April 12, 2024. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty had FOODSAFE Level 1 or its equivalent. Corrective Action(s): Ensure at all times, at least one staff member on duty has FOODSAFE Level 1 or its equivalent. Have additional staff certified as necessary to meet this requirement. Date to be corrected by: May 8, 2024. Violation Score: 1

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

Comments

Routine health inspection. Coolers at 4 degrees C or less.* Freezers at -11 to -18 degrees C. Hot holding at 60 degrees C or more. Thermometers available for coolers. Sushi rice pH at 4.0. Hand washing stations (main kitchen, sushi area) supplied with hot and cold running water, liquid soap, and paper towels. Two-compartment sink supplied with hot and cold running water. Low temperature dishwasher measured 100 ppm chlorine in the rinse residual (required: 50 ppm chlorine minimum). Bleach water sanitizer available at 200 ppm chlorine in bucket. Wiping cloth stored in sanitizer. Equipment such as the ice machine, blender, ventilation canopy observed to be in sanitary condition. Ice scoop stored in clean container. No signs of pest activity. *Exceptions: refer to violations.