INSPECTION REPORT Health Protection JCHW-B2HPT3

PREMISES NAME The Jin Sushi Japanese Restaurant		Tel: (604) 592-9368 Fax:
PREMISES ADDRESS 1101 - 7360 137th St Surrey, BC V3W 1A3		INSPECTION DATE July 9, 2018	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Michelle Li		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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Plastic bag covering sushi rolling mat is changed once a week. Corrective Action(s): Plastic covering must be changed each day to prevent potential contamination of sushi rolls. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle containing Mr Clean was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels fade or fall off, containers must be relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Sushi display cooler was at 4C. -Glass upright Pepsi cooler was at 4C -Chest freezer was at -22C. -Upright freezer in office was at -20C. -Hot holding of rice and soup was greater than 60C. -Sushi rice had a pH of 4.0. -Hot potentially hazardous foods cooled in single layers and was probed at 4C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer pails were labelled and tested at 200ppm. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Raw foods stored below ready to eat foods and foods covered and stored off the floor. Scoops stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. Ant spray present in facility - operator stated spray is used to treat for ants outside the front entrance. Ensure chemicals are used as per manufacturer's instructions and are not used in the kitchen or food preparation/storage areas. -Screen in place for open back door. -Washroom clean and well maintained. *Remaining cooler/freezers are not currently used. -FoodSafe Level 1 valid - certificate valid until July 29, 2018. In order to meet the FoodSafe Level 1 requirement, certificates must be valid/not expired. -Please contact the inspector if you have any questions or concerns.