INSPECTION REPORT Health Protection DKAL-C3ZLRG

PREMISES NAME Guildford Sushi House		Tel: (604) 588-8620 Fax:
PREMISES ADDRESS 40 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE June 14, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tai Huu Pham		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One of the two hand washing sinks at the front sushi preparation area was blocked with a bucket. Corrective Action(s): The operator removed the bucket at the time of inspection. Ensure hand washing sinks are only used for hand washing and are always accessible. Leaving utensils in the sink discourages hand washing. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted. The facility is in good sanitary condition. Temperatures: - Sliding glass door coolers (2): <4C - Sushi counter cooler: 2C - Chest freezers (3): <-18C - Mini freezer at sushi counter: -18C - Rice in rice cookers: >60C - Fish stored in the coolers had an internal temperature of 4C or less. - Sushi rice pH: 4.0 All cooling units had accurate thermometers. Sanitation: - Hand washing sink was adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. *see violation above* - Ice machine was in good sanitary condition. The scoop was stored on a stand inside the chamber. - 3-compartment sink had plugs. - High temperature dishwasher achieved 72C at the dish surface after the final rinse cycle. - Spiralizer and grater were in use at the time of inspection. Operator explained how the equipment is dismantled for adequate sanitation. - 200 ppm chlorine residual solution was available in the back food preparation area. The bucket was labelled. NOTE: Ensure sanitizer is accessible in all food preparation areas. - Washrooms were in good sanitary condition. Storage: - Dry ingredients are stored in pest proof containers with scoops stored in a sanitary manner. - Items were covered inside coolers. - Food was stored off the floor. Pest Control: - No signs of pest activity noted at the time of inspection. - Back door was closed. Administration: - Operator has Food Safe level 1 certification valid until August 23, 2022. - Permit was posted. COVID-19 Safety: - COVID-19 Safety plan was available on site. - High touch surfaces in the customers area are disinfected frequently. - The only staff on premise are members of the family that own the restaurant. - Dine-in was closed (voluntarily). - Maximum occupancy was posted. Signature not required due to the COVID-19 pandemic.