INSPECTION REPORT Health Protection SDHI-CD7TBF

PREMISES NAME Sushi Castle		Tel: (604) 970-3866 Fax:
PREMISES ADDRESS 102G - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE April 5, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaehoon Yang		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Two bags of sugar observed stored directly on the floor in the dry storage area. Corrective Action(s): Remove bags of sugar off the floor and onto shelving unit or into food grade containers. Food must be stored at least 6 inches off the floor to prevent potential contamination. To be corrected by: immediately Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: New equipment used to press down sushi rice for sushi rolls observed on site. Operator mentioned that it was purchased a few months ago and that it is cleaned and sanitized each day. Corrective Action(s): Submit equipment manufacturer manual and written sanitation procedures and schedule for the new equipment. Ensure new machine is cleaned and sanitized as per manufacturer instructions to prevent microbial growth and/or toxin production. To be corrected by: 1 week Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures - All coolers at 4'C or lower - All freezers at -18'C or lower - Hot-held soup measured at >60'C - Sushi rice measured at pH<4.3 NOTE: larger chest freezer in back kitchen area has been replaced. New freezer is measured at -20'C 2. Sanitation: - General sanitation satisfactory during inspection - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - Bleach sanitizer in spray bottles (X2) measured at 200 ppm chlorine concentration with test strip - 2-compartment sink available with drain plugs - High-temperature dishwasher measured at 79'C at plate surface - Ice machine observed in sanitary condition - Ventilation hood kept in good sanitary condition - No signs of pests during time of inspection 3. Storage: - All food observed stored covered - Raw meats are stored separate from ready-to-eat foods - Equipment stored in sanitary mannner 4. Administration: - FOODSAFE Level 1 trained staff available on site - Health permit visible Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.