INSPECTION REPORT Health Protection 245494

PREMISES NAME Doma Sushi Restaurant		Tel: (604) 498-5958 Fax:
PREMISES ADDRESS 407 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE January 30, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Okhyun Sim & Tongho Sim		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 = 0

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Sushi bar handsink was obstructed as it contained a container inside it. Both compartments of the 2-compartment sink (handwashing station) were obstructed with pots and containers. Corrective action: Do not obstruct the handwashing stations and ensure they are always available for handwashing purposes during hours of opeation and during food preparation and service. Corrective Action(s):

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop (and its handle) were stored directly into the ice machine, which can contaminate ice (a ready to eat food product). Corrective action: Ensure the ice scoop is stored separately from the ice in a clean container / surface. Corrective Action(s): Violation Score: 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): Fryer basket was observed stored on the floor next to brooms. Operator mentioned that it is an extra items that they do not use for business. Corrective action: Operator placed the fryer basket into the sink for warewashing. Either remove the frying basket from the food premises or store it on a clean shelf (if it will potentially be used in the future on-site). Corrective Action(s): Violation Score:

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

Comments

Routine inspection: - Coolers were at or below 4C and were equipped with thermometers. - Chest freezers were at or below -18C. - Hot-held rice and miso soup was at or above 60C. - Sushi rice pH was measured between 4.0 and 4.5 with the pH test strips and time tracking with a timer is performed. Please maintain a time - temperature log for the sushi rice (ie. create a time stamp) as per your food safety plan. - Dishwasher final rinse chlorine residual was at least 50 ppm at the plate. - 100 ppm chlorine sanitizer was available in the two spray bottles and two buckets with wiping cloths. - No signs of recent pest activity were observed at the time of inspection - Handsinks were adequately supplied with hot and cold running water, liquid soap, and paper towels. - Kitchen walls & ceiling was voluntarily painted yellow by the operator. Note: Very minor revisons are required to the food safety plan and sanitation plan. Please submit the revised food safety and sanitation plan to the district EHO for health approval this week. *please maintain a copy of FOODSAFE certificates for staff members onsite in a binder.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: 245494
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: 0.25 hour Specific comments: Canola oil - 0% trans fat Vermicelli noodles - 0g trans fat Frozen Japanese noodles - 0 g trans fat Japanese style fried noodles - 0G
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