INSPECTION REPORT Health Protection JCHW-C5XS9V

PREMISES NAME Kyoto Sushi Japanese Restaurant		Tel: (604) 592-2885 Fax:
PREMISES ADDRESS 13651 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE August 16, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tinh Thi Xuan Nguyen		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Staff member dropped tongs on the floor and washed the tongs with soap. Corrective Action(s): Equipment which is contaminated must be properly washed and sanitized prior to using to prevent cross contamination. Tongs were sanitized with bleach at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops were stored in the dry ingredient containers with the handles in direct contact with the food. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi area handwash station was leaking water. Corrective Action(s): Have handwash station drain pipe serviced to fix leaking water. Equipment must be maintained in good working order. Violation Score: 3

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

Comments

-Sushi prep cooler was at 4C. -Cooking area prep cooler was at 4C (top and bottom). -Upright cooler was at 4C. -Bar cooler was at 4C. -Service area counter top cooler was at 4C. -Upright freezer was at -18C. -Back freezers were at -18C and -24C. -Hot holding was greater than 60C. Foods are cooked/reheated to greater than 74C prior to hot holding. -Chicken was cooked to greater than 74C. -Cooked chicken was rapidly cooled and was at 4C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum of 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 spray bottles were labelled and tested at 100ppm to 200ppm. -Vegetable slicer was found to be clean and sanitary. -Raw meats were stored separately from ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until February 12, 2023. -Please contact the inspector if you have any questions or concerns. -Operator signature not required due to the COVID-19 Pandemic.