INSPECTION REPORT Health Protection JCHW-AYTPM7

PREMISES NAME Aomori Sushi Japanese Restaurant		Tel: (604) 543-0858 Fax:
PREMISES ADDRESS 12 - 13767 72nd Ave Surrey, BC V3W 9Z1		INSPECTION DATE May 16, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Woo Cheol Han		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken, beef, and salmon skin prepared the previous night ranged between 7C to 11C. Cooler unit was set at level 4 and was at 8C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Cooler unit was adjusted to level 8-9 and temperature was lowered to 4C at the time of inspection. The following items were discarded at the time of inspection: 4 containers of cooked chicken, 4 inserts of cooked beef, and 2 containers of cooked salmon skin. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Broken measuring cup taped together with duct tape was used for scooping dried rice. Corrective Action(s): All equipment must be in good working order and all equipment must be durable, easily cleanable, and in good condition. Measuring cup discarded at the time of inspection. Violation Score: 3

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

Comments

-Sushi display cooler was at 4C. -3 cooler units under the sushi line were at or below 4C. -Kitchen prep cooler was at 4C (top and bottom). -Glass door cooler was at 3C. Do not store plastic bags of food on the top shelf - plastic bags may prevent proper air circulation. -Black bar cooler was at 2C. -Refrigerator/freezer was at 4C/-18C. -Freezer units (4) were less than -18C. -Hot holding was greater than 60C. -Soup brought to boil on stove prior to hot holding. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails properly labelled and tested at 200ppm. -Vegetable slicer/cutter was found to be clean and sanitary. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Raw meat stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Operator's FoodSafe level 1 certificate issued Oct 19, 2006. Operator's certificate will expire July 29, 2018. In order to meet the FoodSafe requirement, operator's FoodSafe certificate must be valid/not expired. -Please contact the inspector if you have any questions or concerns.