INSPECTION REPORT Health Protection CPAK-ASHLTD

PREMISES NAME Aka Sushi		Tel: (778) 712-8282 Fax:
PREMISES ADDRESS 103 - 18408 64th Ave Surrey, BC V3S 1E9		INSPECTION DATE October 20, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) So Young Yoon		NEXT INSPECTION DATE October 27, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Too many food items being stored at room temperature. Shrimp and tofu were moved back to cooler at this time, as both had internal temp ~7'C. Corrective Action(s): Ensure all seafood and potentially hazardous foods are stored in cooler at all times. If to take smaller amount of cut vegetables for lunch box tempura, take only the amount that can be used up in 1-2 hrs. Any leftovers after 2 hours must be discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Low temp dishwasher not achieving minimum chlorine sanitizer level. No sanitizer connected. Bottle replaced to a new one and tube primed. >50ppm chlorine level was achieved at the plate level after final rinse. All dishware washed today/yesterday to be rewashed through the dishwasher. 2) No sanitizer available in kitchen. When asked, staff was not aware the location of solution. Bottle available at front had ~50ppm chlorine. 200ppm solution was prepared in two spray bottles at this time. Corrective Action(s): Ensure to check the sanitizer solution level on a regular basis. Ensure to add 1/2tsp of bleach per 1L of water. Solution must be prepared every 1-2week(s). Looking at the amount of solution left in the bottle, either the solution was rarely used to sanitize prep surfaces or made incorrectly. Ensure all food handlers are using the solution! All food prep surfaces must be sanitized after each possible contamination, every 2 hours during operation and BEFORE initiating any food prep in the morning. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No papertowels available at kitchen handsink. Corrective Action(s): Staff was advised to replenish papertowels at this time. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Stand up cooler requires reorganization. 2) Newspapers to be removed from food storage cabinet/box. Corrective Action(s): Ensure all raw meats/seafood are stored below and away from vegetables and ready to eat foods. Do not store non-food items by food products. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Oil build-up observed by the deep fryer. 2) Accumulation of dust observed from hard to reach areas. Corrective Action(s): Ensure to clean on a more regular basis. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Bottle of dish soap and sponge observed at the front sushi bar sink. Both moved back to kitchen. Corrective Action(s): This is the only available handsink for sushi bar and must be used for handwashing purposes only. Violation Score: 1

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

Comments

Routine inspection conducted: -Refrigeration temperatures within requirement. -Hot-holding temperatures within requirement. -General sanitation satisfactory, except mentioned above. -No evidence of pest activity observed. Improvement required in terms of general operational practices. All staffs must be trained properly with regards to food safety. Do not provide false information to the health inspector. Reorganize food storage area by kitchen entrance. *Remove all newspapers from kitchen! Follow-up inspection will be conducted next Friday, Oct 27 or after. Failure to comply and any repeated violation will result in issuance of correction order and further violation ticket(s). Please contact the health inspector for any questions or concerns. Report #241447