INSPECTION REPORT Health Protection TSTY-AGDV52

PREMISES NAME Tobiko Sushi		Tel: (604) 560-6399 Fax:
PREMISES ADDRESS 102 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE December 6, 2016	TIME SPENT 1.3 hours
OPERATOR (Person in Charge) Grace Lin		NEXT INSPECTION DATE 3 Months
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 = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One tray of insert containers was stored on top of other inserts in the top of the prep line cooler. Food in tray was measured at > 4 C. Corrective Action(s): Moved to bottom of cooler. Ensure food is not double-stacked on top of inserts in the line cooler, even if the lid is kept closed - air flow is not adequate to cool the doubled-up items. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Strainers, whisks and vegetable peelers in clean storage were observed to have a slight accumulation of old food debris still present on food contact surfaces. Corrective Action(s): Cleaned during inspection. Ensure these are thoroughly scrubbed when they are washed, and all food debris is removed. Violation Score: 5

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard observed lining shelves in coolers/freezers, as well as in some utensil trays in the kitchen. This is not a suitable material for this purpose, as it cannot be easily cleaned and sanitized. Corrective Action(s): Remove all cardboard in areas discussed by tomorrow (7th December 2016). Ensure knives, measuring spoons and other utensils do not come into direct contact with the cardboard prior to this time. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): One broken strainer with fraying wires was observed on a clean storage hook. Use of broken utensils represents a possible risk for physical food contamination. Corrective Action(s): Strainer set aside during inspection - ensure this is discarded and replaced. Discard and replace utensils as required in order to prevent this issue from recurring. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Prep line cooler and customer self-serve drinks cooler lack thermometers. Corrective Action(s): Install accurate thermometers in each cooler by tomorrow (7th December 2016). Ensure temperature records are kept for each cooler and freezer unit, as well as the dishwasher sanitizer level, from this point on. Violation Score: 1

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

Comments

*General sanitation very good throughout restaurant. No pest issues observed during inspection. *Bleach sanitizer available at 200ppm in cloth bucket. Cloths stored in bucket between uses. Ensure sanitizer solution is available in the front servery area as well as the main kitchen at all times. *All cooler and freezer temperatures satisfactory. *Very good organization of raw and ready-to-eat foods observed in coolers and freezers. *Food generally wrapped and/or packaged to protect against contamination. *Majority of scoops in bulk dry goods bins were stored with handles out of food. One measuring cup removed - ensure this is replaced with a scoop with a handle, and store the handle out of the food (flour). *Note: replace ceiling tiles over dry storage shelving by tomorrow (7th December 2016). *Low-temperature dishwasher provided 50ppm chlorine sanitizer in final sanitizing rinse. *Hot holding of miso soup and rice in rice cookers measured at > 60 C. *Hand sinks equipped with warm water, liquid soap and paper towels. *Cooling practices appeared adequate at time of inspection. Larger portions of meat and other cooked items split into small containers.