INSPECTION REPORT Health Protection KLAI-CNDRKG

PREMISES NAME Village Sushi		Tel: (604) 575-9003 Fax:
PREMISES ADDRESS 312 - 18690 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE January 24, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ji Hye Kwon		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 2 "cleaned" vegetable slicers (hanging on the clean utensil rack) were noted with lettuce and carrot bits left on the slicers. Corrective Action(s): **Issue corrected at the time of inspection** Staff unscrewed the parts of the vegetable slicers and recleaned the slicers. The vegetable slicers must be taken apart everytime it needs to be cleaned to ensure all parts get cleaned and sanitized. Do a visual inspection to ensure they are cleaned before putting away. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 3 chlorine sanitizer spray bottles were noted with over 200 PPM chlorine residual. Corrective Action(s): **Issue corrected at the time of inspection** The 3 spray bottles were diluted and 200 PPM chlorine residual was detected in all 3 sanitizer. Remember to mix 2 tsp. bleach for every 1 L water for 100 - 200 PPM chlorine residual which is enough for sanitizing food contact surfaces. Anything more than 200 PPM will become a chemical hazard and may transfer to food that comes into contact with these surfaces. Violation Score: 3

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

Comments

Routine inspection conducted today: All handwash stations, including washrooms, accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below. All freezer units were at -18C or below. All hot hold units were over 60C. Great improvement on storage hierarchy - raw meat and raw eggs were stored on the bottom and in general all food was stored protected. Proper scoop with handle was noted in use for bulk food products. Excellent sanitary condition on the overall cleanliness of the facility - especially the floor along the cook-line, deep fryer and fume hood. High temperature dish machine was able to reach 186C on the rinse temperature gauge and 77.1C at the plate level during the rinse cycle. Sushi rice was noted with a pH of 4.0. Small amount of cold potentially hazardous food was stored at room temperature - however, ice was noted used on the product to maintain cold temperature and as per staff, these items are return to the refrigerator after the lunch-rush, no more than 2 hours. No signs of pest activities noted during the inspection. Operator's FoodSafe level 1 is valid - reminder: Please renew before the expiry date in May 2023.