INSPECTION REPORT Health Protection ANAN-APFT9K

PREMISES NAME Sushi Heaven		Tel: (604) 549-5010 Fax:
PREMISES ADDRESS B - 457 Columbia St E New Westminster, BC V3L 3X6		INSPECTION DATE July 20, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Soochun Bok		NEXT INSPECTION DATE July 25, 2017
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: High (≥30) Total Score = 38

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There is a 200ppm bleach and water solution in a spray bottle, but the wiping cloths are being stored directly on the cutting boards. Corrective Action(s): All wiping cloths are to be stored in a sanitizer solution. Do not leave cloths just sitting on counters. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: None of the paper towels are inside the dispensers in the washroom or at the main handsink in the front service area. The ones that are in the dispensers keep tearing off. This is not acceptable. Corrective Action(s): Replace the paper towels or the dispensers with proper ones that can be dispensed properly. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food is being cooled directly on the floor or beside the garbage bin. This is not sanitary. Corrective Action(s): Cool foods on the shelves and away from garbage bins. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some general cleaning is required. Corrective Action(s): Clean inside the coolers, the grease behind the cooking line, the baffles on the exhaust hood. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The kitchen fridge is at 8.5 degC. This is too high. This fridge is also missing a light bulb. Corrective Action(s): All PHF's moved into another cooler. Do not store any PHF's in this cooler until it's fixed. Replace the light bulb and ensure that it's working. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) The wall behind the hand sink in the front service area is deteriorating. 2) The flooring has not been replaced. Your were supposed to have this done by Dec. 31, 2016. Corrective Action(s): 1) Clean and reseal the wall. Provide a backsplash along this wall. 2) Redo the flooring as discussed. You have until Aug. 31, 2017 to get this done or else a Correction Order will be issued. Violation Score: 3

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

Comments

-All other coolers are below 4 degC -Freezers are below -18 degC -200ppm bleach solution is available for sanitizing counters. Several bottles of bleach is available on-site. -Sushi rice pH is around 4.0 -A pest control company is on a monthly contract. As mentioned, keep the back door closed at all times. -Miso soup was at 75 degC; Steamed rice was at 68 degC A Follow-up inspection will be conducted next week Tuesday.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ANAN-APFT9K
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: Foods audited met requirements
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