INSPECTION REPORT Health Protection SMAW-BJJVVY

PREMISES NAME Doma Sushi Restaurant		Tel: (604) 498-5958 Fax:
PREMISES ADDRESS 407 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE December 4, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Okhyun Sim & Tongho Sim		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Ticket Issued	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 = 62

Critical Hazards: Total Number: 4

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Improper cooling observed. This is a repeat violation - violation ticket issued. Two medium-sized high-sided inserts were stacked on top of each other, lids on, on countertop. Staff indicated that they were cooling the contents. Both were 3/4 filled with cooked meats at about 50 degrees Celsius. This is a poor method of cooling because cooling in a large amount and stacked with other hot foods will lead to very slow cooling. Cooling should be done as quickly as possible, in long shallow pans in the fridge. Time tracking must be done when cooling on countertop and no time tracking was in place. Meats were transferred to smaller containers and placed in the fridge. Corrective Action(s): Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A large bucket of batter was being stored beside the deep fryer, unrefridgerated. This is a repeat violation. Ticket issued. Batter is potentially hazardous and must be kept cold. Corrective Action(s): Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A pan with 6 cooked gyoza and 4 pieces of cooked Karage chicken were just to the side of the deep fryer. Internal temperatures were 16.1 degrees Celsius for the chicken and 16.4 degrees Celsius for the gyoza. Also a container with two deep fried prawns at 14.4 Celsius was beside it. No time tracking was in place. This is a very poor place to store food as it is an ideal growing temperature for bacteria. Never store potentially hazardous foods beside hot equipment. Corrective Action(s): Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Used cleaning cloths throughout premise are being stored on countertops instead of in sanitizer. Keep used cleaning cloths in sanitizer between uses. Sanitizer should always be used for cleaning food prep surfaces. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floors are very greasy and slippery. Clean. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): The small sliding-glass-door sushi fridge had the doors removed at the start of the inspection. Fridge temperature was 9 degrees Celsius. Doors were replaced and fridge temperature returned to 4 degrees Celsius. This is a repeat violation. Ticket issued. Corrective Action(s): Violation Score: 9

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

Comments

Dishwasher had 100 ppm chlorine in final rinse. Hand sinks were stocked. No sign of pests. Fridges other than sushi cooler were under 4 degrees Celsius. Soup and rice hot holding were over 60 degrees Celsius.