INSPECTION REPORT Health Protection TCHN-C95NDF

PREMISES NAME Sushi Line Japanese Restaurant		Tel: (604) 592-0055 Fax:
PREMISES ADDRESS 104 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE November 25, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ok Hee Kim		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mechanical dishwasher not reaching temperatures of 71°C at plate level. **Corrected during inspection** Staff will switch to manual dishwashing method and stated they will use single use/take out trays to reduce dishware needed. Corrective Action(s): 1. discontinue use of dishwasher 2. contact service technician to repair/replace unit 3. ensure unit can reach temperatures of 71°C at plate level (e.g. using waterproof max/min probe thermometer) Correct by: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Mechanical dishwasher cannot reach temperatures of 71°C at plate level. Corrective Action(s): 1. Discontinue use of mechanical dishwasher. 2. Contact service technician to service unit 3. Purchase waterproof thermometer that can record maximum temperatures to verify unit can reach water temperatures of 71°C at plate level. Correct by: immediately Violation Score: 3

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

Comments

Follow-up inspection conducted in response to report #TCHN-C92N6A Staff have started recording temperature logs. Logs will need a way to identify what unit the temperatures recorded are for (e.g. upright cooler, undercounter cooler) Upright cooler: 0.9°C Under counter cooler: 1.3°C High temperature dishwasher cannot reach 71°C at plate level. - electrician/technician in on Wednesday to service stated unit can reach temperatures. Unit measured highest temperature of 67.8°C after running 4 cycles. - "Ready" light appears to turn off intermittently - Staff instructed to : 1. discontinue use of mechanical dishwasher until unit can reach temperatures of 71°C at plate level. 2. use manual dishwashing method to clean and sanitize all equipment in kitchen as equipment has not been sanitized - restaurant can use single use dish/take out trays to reduce amount of dishware that needs to be cleaned For any questions or concerns, please contact your district health inspector.