INSPECTION REPORT Health Protection DSOG-APDTWK

PREMISES NAME Tobiko Sushi		Tel: (604) 560-6399 Fax:
PREMISES ADDRESS 102 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE July 18, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Grace Lin		NEXT INSPECTION DATE July 19, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken breast/thigh were stored at room temperature near the handwashing station and measured at 22C. The staff stated that it has been cooling for less than 2 hours. Corrective Action(s): Store the cooked chicken inside the cooler at < or = 4C. Hot food items must be cooled from 60-20C within 2 hours. Do not store food items near the handwashing station, which may contaminate the food during handwashing. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) There was no surface sanitizer. 2) Dirty cloth (visibly soiled in dirt, food debris) left on the prep tables. Corrective Action(s): 1) The operator prepared surface sanitizer in bucket at 100 ppm chlorine solution. You must have surface sanitizer available at all times and at each station (ie. main kitchen, sushi bar). 2) Store wiping cloth inside the surface sanitizer bucket when not in use. This is a repeat violation and failure to comply will result in stricter enforcement. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The low temperature dishwasher dispensed 0 ppm chlorine solution. The sanitizer bottle was empty. Corrective Action(s): Replace the empty sanitizer bottle with a new one. Ensure that the low temperature dishwasher dispenses min 50 ppm chlorine solution at 24C at all times. Monitor the dishwasher daily (ie in the morning before opening) with chlorine test strips. You must obtain chlorine test strips immediately. Rewash and re-sanitize all food equipment, utensils, and any food contact surfaces. Date to be corrected: Tomorrow. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The handwashing sink at the sushi bar was being used to wash vegetables. Corrective Action(s): The staff removed the vegetables from the sink. This sink is designated for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen beef and chicken were being thawed at room temperature. The meats were partially frozen. Corrective Action(s): Store the frozen beef and chicken inside the cooler at < or = 4C. Thawing must be done in the following ways: - inside cooler at < or = 4C, - under cold running water, or - in ice bath. Violation Score: 1

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

Comments

- General sanitation is good. - All handwashing stations stocked with cold/hot running water, soap, and paper towels. - All coolers (sushi cooler, undercounter, upright, prep) < or = to 4C. - All freezers (upright) < or = to -18C. - Most food items are stored in plastic insert containers with lids or wrapped in plastic wrap. - All hot holding units > 60C. - Sushi rice at 27C. - Dry storage area is satisfactory. Dry food items stored in carts with proper lids. - Ice machine is clean. - No signs of pest activity. - FOODSAFE certified staff.