Report No. 252215

INSPECTION REPORT
Health Protection
252215

PREMISES NAME
Ding Sushi

Tel: (604) 507-0811
Fax:

PREMISES ADDRESS
103 - 6351 152nd St
Surrey, BC V3S 3K8

INSPECTION DATE
May 21, 2021

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)
Changen Ding

NEXT INSPECTION DATE
June 04, 2021

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	No

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Observation: Cooked chicken in sandwich cooler probed at 56C. Operator mentioned it was made 2 hours ago. Observed in a large deep container.
Health rationale: Improper cooling of potentially hazardous foods can lead to time-temperature abuse which may promote microbe growth and/or formation of toxins which can cause foodborne illness.
Corrective action: Chicken was removed from large container/insert in sandwich cooler and transferred to a shallower container. The chicken was moved to a blast freezer to ensure it reaches 4C or lower within 4 hours. Ensure all potentially hazardous foods are cooked from 60C - 20C in 2 hours or less and from 20C - 4C in 4 hours or less. To cool foods quicker, you may use these techniques:
-Ice batons for foods
-Mix foods often
-Place food in shallow containers
-Place food in blast freezer.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)]
Observation (CORRECTED DURING INSPECTION): Observation: Rodent droppings found in storage room underneath storage shelf.
Health rationale: Pests are carriers of disease which can be transmitted to foods.
Corrective action: Operator mentioned that pest control company is contracted for the whole building and they conduct monthly checks. Operator will send digital report to the operator for review. Ensure a copy of the report is kept on premises. Increase frequency of pest control visit if possible.
Corrective Action(s):
Violation Score:

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Observation: Back door left propped open.
Health rationale: Leaving the back door open can allow potential pests to enter on premises and potentially contaminate food.
Corrective action: Door was closed during time of inspection. Ensure back door remains closed at all times and/or consider installing a screen door.
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Observation: Rodent droppings observed in back storage room and ventilation hood observed with grease build up.
Health rationale: Unsanitary premises promote pest activity which could potentially lead to contamination of food.
Corrective action: Remove droppings and sanitize all areas with bleach water immediately. Clean all ventilation hoods and ensure they are cleaned more frequently to prevent build-up.
Date to be corrected by: 2 weeks.
Corrective Action(s):

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

Comments

Observed during inspection:
1) Temperatures:
-Sandwich cooler #1 at 3C (top) and 4C (bottom).
-Sandwich cooler #2 at 4C (top) and 4C (bottom).
-2-door cooler at back measured at 4C.
-Sushi display cooler at 3C.
-All freezers at -18C or less.
-Thermometers available in all coolers.
-Hot-held rice at 75C
-Sushi rice at pH = 4

2) Sanitation:
-Bleach sanitizer at 100ppm chlorine concentration.
-High-temperature dishwasher reached 77C at plate surface (final rinse temperature).
-All foods are covered with pest proof containers (in dry storage).
-All foods are at least 6 inches off the ground.
-All handsinks equipped with soap, paper towel, hot and cold water.

3) Admin:
-Foodsafe Level 1 trained staff on premises.
-Operating permit visible during inspection.