INSPECTION REPORT Health Protection LTHN-AB5T49

PREMISES NAME Ladner Sushi		Tel: (604) 946-7781 Fax: (604) 272-5126
PREMISES ADDRESS 5034 48th Ave Delta, BC V4K 1V8		INSPECTION DATE June 21, 2016	TIME SPENT 3 hours
OPERATOR (Person in Charge) Guo Jie Lu		NEXT INSPECTION DATE June 23, 2016
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 93

Critical Hazards: Total Number: 5

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): . 1) Rice scoop and measuring bowl for cooked rice kept in bucket with approximately 1 - 1.5 inches of warm water beside rice cooker. . 2) Small soup bowl of dirty water at sushi bar, when queried the operator stated that the dirty water was to wash the knives when they get sticky from sushi rice. Corrective Action(s): . 1) The container used to hold both the rice scoop and serving bowl must be large enough to allow both items to be fully immersed in ice water that has visible chunks of ice in the water. If there are no visible chunks of ice in the water the water must be changed, the current scoop/bowl washed, rinsed and sanitized before re-using. . 2) This is not a safe food handling practice. Bowl of dirty water is to be removed and knives properly washed, rinsed and sanitized when they become dirty/food encrusted. Rinse utensils and hands under warm running water at the hand sink immediately behind the sushi bar whenever they become contaminated. Violation Score: 15 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: . 1) Chopped cabbage/carrot mix stored in plastic bag in door of fridge has a label stating that it was prepared June 19 2016 - food temperature at the time of inspection was 15C. 2) Two containers of deep fried prawns on counter beside deep fryer 17C and 25C respectively (internal food temperature) Corrective Action(s): All potentially hazardous foods (includes chopped vegetables) must be cooled to an internal food temperature of 4C within 6 hours of the food reaching 60C . Operator MUST ensure that approved food safety practices are implemented to cool the food to an internal food temperature of 4C in the time allowed. Any foods that do not reach an internal temperature of 4C within the 6 hours allowed can be reheated to a minimum internal temperature of 74C ONE TIME ONLY and the cooling process re-attempted. If food does not reach 4C within 6 hours of this second attempt the food must be discarded. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: . - Slivered cucumber at sushi bar 15C - uncovered sliced and peeled avocado at sushi bar 17C - bowl of lettuce leaves on bottom shelf of cupboard to right of below counter cooler 17C - raw prawns in bowl in fridge 25C - shredded cabbage/carrot mix in stand up cooler by back door 15C Corrective Action(s): All potentially hazardous foods above 4C for greater than two hours to be discarded. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Buckets for cleaning cloths all had very dirty water but also had an excessive bleach concentration. Corrective Action(s): Water is sanitizer buckets must be changed throughout the day, whenever the water becomes dirty/greasy etc. DO NOT just keep adding bleach to the dirty water. DO NOT free pour bleach into buckets - make sure that the amount of bleach added is properly MEASURED to prevent any potential harm to food workers. Make sure that all staff are familiar with the MSDS (material safety data sheet) information for this product. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Soup bowl of dirty water at sushi bar being used for cleaning debris off knives and fingers. Corrective Action(s): This is not an acceptable food handling practice. This bowl of dirty water must be removed immediately. Staff MUST wash their hands at the sink. Knives MUST be properly washed, rinsed and sanitized when dirty - DO NOT just wipe on dirty cloths or rinse in dirty water. If a quick rinse of the blade is needed use RUNNING water NOT standing water. Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Fruit fly infestation in kitchen area, not all foods either in the kitchen or the sushi bar covered to prevent contamination (ginger, cucumber, avocado, rice, starch, chicken etc. Corrective Action(s): Integrated pest control program to be implemented and all foods are to be kept in containers with tight fitting lids when not in use. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Fruit fly infestation in both the kitchen and sushi bar area. Corrective Action(s): See previous comments (violation 209) Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris, spills, throughout premises; grease accumulations behind cook line; black dirt, dust, cobwebs, around air exchange units, ceiling, screened door, and walls. Corrective Action(s): Premises needs a thorough cleaning of cupboards, shelves ceiling, walls etc where food, grease and dirt accumulations Violation Score: 3

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

Comments

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LTHN-AB5T49
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:
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