INSPECTION REPORT Health Protection MLOO-CVSTK8

PREMISES NAME Sushi Wara		Tel: (604) 596-4460 Fax:
PREMISES ADDRESS 100 - 6485 120th St Delta, BC V4E 3G3		INSPECTION DATE September 18, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kyung Bum Ku		NEXT INSPECTION DATE September 20, 2023
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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Detergent line on the dishwasher is connected to chlorine sanitizer. Corrective Action(s): Obtain detergent for the dishwasher and remove the chlorine sanitizer. Manually wash and rinse all equipment, utensils, and dishware before running them through the dishwasher. Correct as soon as possible. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice scoop improperly stored inside the rice cooker with the handle in contact with rice. Corrective Action(s): Store the rice scoop outside in a clean container. If used, ensure it is cleaned and sanitized at least every 4 hours. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed on floors underneath deep fryers, hand washing station, and dry storage shelving. Corrective Action(s): Clean up droppings and monitor for rodent activity. If droppings return, contact pest control services. Violation Score: 3

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

Comments

- Hand washing station are equipped with hot and cold running water, liquid soap, and paper towels - Coolers are ≤ 4°C, freezers are ≤ -18°C, hot holding units are ≥ 60°C - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C. - Two compartment sink is available for manual dishwashing - 200 ppm bleach sanitizer is available - Dry storage areas are maintained - Premises is well lit - Permit is posted Note: - Start maintaining temperature logs at least twice per day and dishwasher log at least once per day (rinse minimum 180°F).