INSPECTION REPORT Health Protection DWAG-C6VSSK

PREMISES NAME King Sushi (16th Ave)		Tel: (604) 535-8615 Fax:
PREMISES ADDRESS 12883 16th Ave Surrey, BC V4A 1N5		INSPECTION DATE September 15, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Frank Fu		NEXT INSPECTION DATE September 22, 2021
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut onions and carrots were stored on the counter at room temperature. Internal temperature measured at 24C. Corrective Action(s): Move the onions and carrots into the walk-in cooler. Cut vegetables are considered potentially hazardous food and should be stored at 4C or less. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Cut yam and cooked dumplings inside the glass-door cooler were not covered. 2. Avocados stored under the hand washing station and beside a garbage bin. Corrective Action(s): 1. Cover the aforementioned food with a food-grade barrier such as saran wrap during storage. 2. Move the avocados away from this location. Food should not be stored under sink or beside garbage bins. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back entrance door was open at the time. Operator had screen door installed and it was not in use. Corrective Action(s): Screen door must be used when opening the back entrance door. This is to prevent entrance of potential pests. Violation Score: 3

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

Comments

Routine inspection: - Facility not providing dining service at the time. - Coolers (glass-door, prep) maintained at 4C or less. - Stand-up freezers maintained at -18C or less. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm bleach sanitizer available in spray bottle. - High temperature dishwasher registered 71C at plate level. - Operator to organize the kitchen area. - General sanitation satisfactory. - No pest activities observed at time. *Signatures not required due to Covid19 Pandemic.