INSPECTION REPORT Health Protection MBEK-CBMTTM

PREMISES NAME Sakuya Sushi		Tel: (604) 535-5082 Fax: (604) 535-5082
PREMISES ADDRESS 1593 128th St Surrey, BC V4A 3V1		INSPECTION DATE February 14, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Myung O. Yoon		NEXT INSPECTION DATE February 15, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cooked rice stored within small rice cooker (warm setting on) was measured at an internal food temperature of approximately 47 to 50 degrees C. Cooked rice was cooled previously then re-heated in cooker. 2. Small quantity of cooked tempura prawns and vegetables stored at room temperature at an internal temperature of approximately 25 degrees C. Items prepared less than 1 hour ago, per cook. Corrective Action(s): 1. Rice discarded. Ensure that hot potentially hazardous foods are maintained at temperatures of 60 degrees C or more in order to limit the growth of potential pathogens and potential production of toxins. If foods are re-heated, ensure foods are reheated rapidly to at least 74 degrees C prior to hot holding at 60 degrees C or more. Foods may be re-heated once only. 2. Cooked tempura placed into cooler at 4 degrees C or less. Ensure potentially hazardous foods are not stored at room temperature. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher maximum temperature achieved at utensil surface was 67 to 70 degrees C. Dishwasher was run for multiple cycles. Note: Minimum wash temperature was met as indicated on wash cycle gauge. Corrective Action(s): A 100 ppm bleach water sanitizing solution was prepared at two-compartment sink. Ensure that following washing and rinsing, all equipment and utensils are sanitized by full submersion in bleach water solution, then allowed to air dry. *Use takeout utensils and equipment only, until such time that dishwasher is serviced and re-inspected by the EHO.* Refer to violation 308 for additional requirements for dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: Small quantities of exposed food (e.g. parsley) stored in close proximity to hand sink. Corrective Action(s): Items moved. Ensure food is not stored in close proximity to sinks to avoid potential contamination from splashing. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food, debris, and oil observed in multiple areas throughout the premises, including but not limited to the following areas: - Floors, cabinets, door seals, shelving. Pooling debris and liquid observed under sushi prep table. Corrective Action(s): Ensure all debris (including food particles, oil, dust) is properly removed. Ensure all noted areas are properly cleaned and sanitized. An accumulation of debris may potentially attract pest activity and may potentially lead to contamination of food and/or food contact surfaces. Date to be corrected by: February 28, 2022. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher is not achieving minimum sanitizing temperature of 71 degrees C at the utensil surface. In addition, rinse gauge does not appear to be functional. Corrective Action(s): Ensure high temperature dishwasher is serviced and is in good working order. Ensure dishwasher is capable of achieving a minimum temperature of at least 71 degrees C at the utensil surface (rinse water: 180 F / 82 C or more). Ensure rinse gauge is working correctly and chemical feed is functioning properly. Date to be corrected by: Feb 15, 2022. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle with clear liquid observed in kitchen area. Staff noted liquid was bleach water sanitizer. Original bottle label noted bottle previously contained a cleaning product. No bleach (chlorine) detected on test strip. Corrective Action(s): Contents discarded. Ensure all cleaning and sanitizing chemicals and similar products are properly labeled to identify contents to avoid improper use and accidental contamination of food and food contact surfaces. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Counters in sushi prep, kitchen, and pass-through area are finished with surfaces that are not smooth, non-porous, and easy to clean (grooves present between small tiles, debris accumulation present). Corrective Action(s): Ensure counters are properly finished to provide a surface that is smooth, non-porous, easy to clean, and suitable for the intended purpose. Date to be corrected by: March 14, 2022. Violation Score: 5 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers not observed for some cold holding units. Corrective Action(s): Ensure visible thermometers that are accurate to 1 degree C are available within all cold holding units. Date to be corrected by: February 21, 2022. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on site held a valid certificate for FOODSAFE Level 1 or its equivalent. Owner/operator not on site at time of inspection. Corrective Action(s): Ensure that in the operator's absence, at least one staff member holds a valid certificate for the successful completion of FOODSAFE Level 1 or its equivalent. Note: Operator to be on site later today, per staff. Have additional staff trained as needed. Date to be corrected by: March 14, 2022. Violation Score: 1

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

Comments

Routine health inspection conducted. - Coolers at 4 degrees C or less. - Freezers at -18 degrees C or less. - Hot holding at 60 degrees C or more* *Note: Exception - refer to violation 206. - Sushi rice pH measured at 4.0 - Raw and ready-to-eat items properly organized. - Hot and cold running water, liquid hand soap, and single use paper towels in place for hand washing. - No signs of pest activity during inspection. - Permit displayed at front. Temperature / sanitation logs not available. Temperature and sanitation logs should be maintained. To be discussed with owner/operator.