INSPECTION REPORT Health Protection JCHW-BNWR5H

PREMISES NAME Aomori Sushi Japanese Restaurant		Tel: (604) 543-0858 Fax:
PREMISES ADDRESS 12 - 13767 72nd Ave Surrey, BC V3W 9Z1		INSPECTION DATE April 22, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Woo Cheol Han		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 No
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): Vegetable peeler in the sushi area was found to have old food debris. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential cross contamination. Vegetable peeler was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two-compartment sink pipe was leaking water. Corrective Action(s): Repair or service sink pipe and ensure all equipment is maintained in good working order. Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Under counter bar cooler was at 4C (2 of the cooler units were being defrosted at the time of inspection - potentially hazardous foods relocated during defrost). -Kitchen prep cooler was at 4C (top and bottom). -Kitchen upright cooler was at 4C. -Kitchen counter top cooler was at 4C. -Kitchen bar cooler was at 4C. -Refrigerator/freezer was at 3C/-18C. -Kitchen upright freezer was at -18C. -Kitchen chest freezer was at -18C. -Back chest freezer was at -21C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Hot potentially hazardous foods made the previous night cooled properly and was at 4C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails and spray bottle labelled and tested between 100ppm to 200ppm. -Sushi cutting board sanitized at least every 2 hours. -General food storage practice good at the time of inspection. Foods stored off the ground and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Operator FOODSAFE Level 1 valid until June 23, 2023. -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic.