INSPECTION REPORT Health Protection TSTY-AB6THE

PREMISES NAME Hi Japanese Sushi		Tel: (604) 538-3114 Fax:
PREMISES ADDRESS 132 - 3388 Rosemary Heights Cres Surrey, BC V3S 0K7		INSPECTION DATE June 22, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Moon Won Seo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Significant quantity of bean sprouts and cooked noodles left out on counter in kitchen. Food items were approaching ambient temperature and had been left out for at least one hour. Corrective Action(s): Moved to coolers. Ensure that cold potentially hazardous foods are stored at or below 4 C. Bring out only what is required for use within the next 1-2 hours, and leave the remainder in the cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Slight amount of old food debris observed on clean knives stored under counter in sushi prep area. Knives are also being stored on a cardboard shelf liner. Corrective Action(s): Re-washed during inspection. Remove cardboard shelf liner immediately, and ensure these are stored either on a magnetic knife strip, clean knife block or some other storage space that can be properly cleaned and sanitized. Cardboard cannot be adequately cleaned and sanitized, and is not a suitable material. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Several cardboard dimpled fruit packaging trays were arranged throughout the 'Gatorade' drinks cooler - operator has been using them to cover food and distinguish drink items for sale from food for use in the kitchen. Corrective Action(s): Removed during inspection. Plastic sheeting used as a replacement. Ensure cardboard is not used in any area where it might contact food, as it cannot be properly cleaned and sanitized. Violation Score: 3

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

Comments

*General sanitation satisfactory. No pest issues observed during inspection. *Hand sinks in front and back kitchens and in washroom were equipped with warm water, liquid soap and paper towels. *Dish sinks in working order. *High-temperature dishwasher reached a sanitizing rinse temperature of > 71 C at the plate level. *Cooler and freezer temperatures satisfactory, including sushi line cooler on counter top. All units equipped with working thermometers. *Seafood suppliers checked during inspection. *Utensils generally stored in sanitary condition (see violations section regarding some knives). *Bleach sanitizer available at 200ppm in spray bottle. Ensure this is always kept available at the front and back kitchens. *Note: ensure cloths are either kept in a solution of sanitizer between uses, or are thoroughly washed, rinsed and dried after each use. *Organization of raw and ready-to-eat foods satisfactory in coolers. Dry storage in clean and tidy condition on shelving. Scoops generally kept out of bulk food items, or equipped with handles that are kept out of food. *Hot holding temperatures measured at or above 60 C. *Note: under-counter cooler in sushi prep line area is being used as a dry storage unit (not in working order), as per previous report.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: TSTY-AB6THE
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: 0.1 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