INSPECTION REPORT Health Protection JCHW-AP6SW4

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2883 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE July 11, 2017	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Jung Kwon Suh		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 84

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 5 dumplings were at 19C. Operator stated dumplings have been out for about 2 hours. Corrective Action(s): Potentially hazardous foods must be stored below 4C or above 60C to prevent the growth of pathogens and or the formation of toxins. Potentially hazardous foods cannot be stored between 4C to 60C for more than 2 hours. Items were discarded at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sushi chef observed using a blue cloth to wipe his knife, hands, and cutting board without sanitizing the wiping cloth. Knives by the back preparation area were found to have old food debris. Corrective Action(s): Wiping clothes must be stored in a bleach sanitizing solution and cutting board and knife must be properly sanitized every 2 hours. Operator to discuss proper sanitizing practices with staff and knives were sanitized at the time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Frying area did not have any bleach sanitizer at the time of inspection. Corrective Action(s): Bleach sanitizer (100ppm) must be prepared and available at each food preparation area to allow for proper sanitizing of food contact surfaces. Bleach spray bottle was placed at the cook line at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Container was stored in the handwash station in the staff washroom and men's washroom did not have any single use paper towels. Corrective Action(s): Handwash station must be easily accessible (unobstructed) and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Container was removed and men's room paper towels were replaced at the time of inspection. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: 1) Operator observed washing toilet in staff washroom and did not wash hands before working in the kitchen. 2) Sushi staff did not properly wash hands throughout entire inspection. Sushi staff member washed hands with water and wiped on blue cloth towel. This is a repeated deficiency. Corrective Action(s): 1) All food handlers must properly wash hands whenever hands become potentially contaminated and whenever performing other tasks between handwashing. 2) Staff must properly wash hands with liquid soap and warm water, followed by drying with single use paper towels. Continued improper handwashing practices will result in the issuance of a violation ticket. Violation Score: 25

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A box of mushroom was stored directly on top of a container of marinating chicken. Corrective Action(s): Ready-to-eat foods are to be stored above and properly separated from raw foods. Mushrooms were relocated at the time of inspection. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen door was opened at the time of inspection and screen door has a gap between the base of the door and the floor. Corrective Action(s): Door sweep must be added to the base of the screen door to prevent potential entry of pests and screen must be kept closed at all times. Correction date: 2 weeks. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built up oil was found on the flat top. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition to prevent potential pest attraction. Correction date: Jul 14, 2017 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front handwash station is leaking water. Corrective Action(s): Service or repair sink and repair leak. Correction date: 1 week. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Operator who has FoodSafe Level 1 was out for a delivery at the time of inspection. Two remaining staff members did not have FoodSafe Level 1 or equivalent. Corrective Action(s): In the absence of the operator, at least 1 FoodSafe Level 1 or equivalent trained staff member must be on-site at all times. Operator who has FoodSafe showed up at the time of inspection. Violation Score: 1

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

Comments

-Upright cooler was at 4C. -Sushi cooler was at 4C. -Back cooler was at 4C. -Bar coolers were less than 4C. -Upright freezer (cook line) was at -18C. -Back freezer was at -10C -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0 to 4.5. -Brown rice was stored in a cooler at 4C. *Hot potentially hazardous foods are to be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. Items are not to be placed in the cooler at 60C - will cause cooler unit and foods in the cooler unit to warm up. -High temperature dishwasher had a final rinse of 71C on the dish surface (minimum 71C required for proper sanitizing). *Operator's FoodSafe Level 1 issued June 29, 2005. Certificates issued prior to July 29, 2013 expire on July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). *Continued observation of repeated violations will result in further enforcement actions such as the issuance of violation tickets. -Please contact the inspector if you have any questions or concerns.