INSPECTION REPORT Health Protection ZDER-AFZ34H

PREMISES NAME Tora Sushi		Tel: (604) 526-8672 Fax: (604) 526-8671
PREMISES ADDRESS K120 - 805 Boyd St New Westminster, BC V3M 5X2		INSPECTION DATE November 23, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chew Yoon Chang		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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of teriyaki sauce cooling at room temp noted at 46 C. Corrective Action(s): Ensure all foods requiring cooling is rapidly cooled: >60 C to 20 C in 2 hours 20 C to 4 C in 4 hours total time in 6 hours. All food not under 4 C in 6 hours must be discarded. Rapid cooling practices: 1. Ice bath 2. Shallow small pans 3. Ice / cooling wand All options are recommended in combination in ideal situations. All practices have been discussed. Sauce has been discarded during inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1.Large pot of teriyaki sauce cooling at room temp on counter noted at 46 C with probe thermometer for unknown amount of time. 2. Rice in rice warmer noted at 45 C with probe thermometer 3. Shrimp tempura left out at room temp under OFF heat lamps Corrective Action(s): Ensure all potentially hazardous foods are maintained at 60 C or higher. Food under 60 C for 2 or more hours must be discarded. Teriyaki sauces and rice discarded during inspection. Shrimp tempura made recently was put into cooler. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket with wiping cloths noted with 0 ppm chlorine at front sushi bar. Corrective Action(s): Ensure all sanitizer solutions are 100 - 200 ppm chlorine. Replenish all sanitizer every 4 hours or when solution becomes dirty/cloudy. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door left open with door stop. Small gap. Corrective Action(s): Ensure the back door is completely closed at all times to prevent possible pest entry. Noted on last inspection. If door is to be left open a screen must be installed to prevent pest entry. Door closed during inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): News paper used to cover metal tray and hold raw fish. Corrective Action(s): Ensure all equipment and materials are all sanitary (single use)& clean and if reusable : durable, smooth, non-absorbent and easy to clean. News paper is unsanitary material and must not be used in contact with food or to cover shelves/surfaces. Discarded during inspection. Violation Score: 3

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

Comments

Routine: -Coolers: < 4 C -Freezers: < -16 C -Miso soup: 70 C -High temp dishwasher noted at 71.6 C at the plate -No signs of pest activity noted during inspection -Hand sinks and washrooms supplied with hot & cold water, liquid soap and paper towel -Food is organized *** keep all food covered once stored -Teriyaki chicken cooling on tray at room temp - reviewed proper cooling practices. -Ice machine appears in sanitary condition -General sanitation satisfactory

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AFZ34H
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment