INSPECTION REPORT Health Protection CPAK-APLQT8

PREMISES NAME Ninja Sushi Japanese Restaurant		Tel: (604) 514-3700 Fax:
PREMISES ADDRESS 110 - 19475 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE July 25, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Michael Seo		NEXT INSPECTION DATE July 27, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine at servery requires cleaning. Corrective Action(s): Ensure the white plastic part inside of ice machine is scrubbed/cleaned/sanitized manually on a regular basis. Empty the machine prior to cleaning. [CORRECT BY: Thursday, July 27] 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: SUSHI BAR -Handwash stations adequately supplied. -Refrigeration temperatures satisfactory. -Temperature monitoring system in place. -200ppm chlorine solution available in a labelled spray bottle. -Sushi rice had pH at 4.0. -No evidence of pest activity observed. -General maintenance and sanitation satisfactory. KITCHEN/SERVERY -Handwash stations adequately supplied. -Refrigeration temperatures satisfactory; Hot-holding temperatures satisfactory. -Temperature monitoring system in place. -Ventilation canopy hood maintained and serviced. -High temperature dishwasher achieved 71.7'C at the plate level after final rinse. -Dry storage rooms satisfactory. -Scoops stored in ice at this time. Good. -No evidence of pest activity observed at this time. Washroom handsinks satisfactory. -General maintenance and sanitation satisfactory. NOTE: Cooked chickens being cooled on a counter at this time. Internal temperatures ranging in between 52-56'C. All to be placed in cooler within the next 20 minutes. OK. Ensure to cool from 60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. Please contact the health inspector for any questions or concerns.