INSPECTION REPORT Health Protection 236002

PREMISES NAME Sushi Town (Coquitlam)		Tel: (604) 552-6156 Fax:
PREMISES ADDRESS 30 - 2773 Barnet Hwy Coquitlam, BC V3B 1C2		INSPECTION DATE May 26, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Joong Kwan Kim		NEXT INSPECTION DATE May 27, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Utensils and equipment not properly sanitized due to the dishwasher not being capable of reaching >+71 deg C. Utensils and equipment that contact food must be properly sanitized to remove pathogens. - Corrective action: As a temporary measure, manually sanitize all utensils and equipment after washing them in the dishwasher. Fill one compartment of the 2 compartment sink with bleach solution (100 ppm, ratio: 1/2 tsp bleach to 1 L water). There must be enough bleach solution in the sink to fully submerge the largest piece of equipment to be sanitized. Wash utensils and equipment first in the dishwasher, then sanitize manually by submerging completely the washed utensil/equipment in the bleach solution for 20 seconds. Allow the sanitized utensils and equipment to air dry before using. The bleach sanitizer must be remade every 2 hours because the bleach will disappear over time. Test strips for chlorine provided to operator. Ensure bleach solution is at the correct concentration after preparing a new batch by using the provided test strips (100 ppm). The operator has corrected this violation. * This temporary method of sanitizing is only permitted until May 27, 2016, 2:30pm. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Dishwasher not capable of reaching >= 71 deg C at the final rinse. The temperature was taken with a probe thermometer 4 times. The highest temperature measured was 70.0 deg C. A thermolabel was also used and it did not indicate that 71 deg C was attained at the final rinse. Dishwashers must be able to reach >= 71 deg C at the final rinse to properly sanitize utensils and equipment. - Corrective action: Arrange for repairs on the dishwasher so it can reach >= 71 deg C at the final rinse. * This violation must be corrected by May 27, 2016, 2:30pm. A reinspection will be conducted at that time to confirm the correction. Date to be corrected by: 2016/05/27 Corrective Action(s):

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

Comments

- General sanitation is satisfactory. - Handwashing stations are available in all food prep areas and are equipped with hot and cold water, soap, and paper towels. - Walls, floors, and surfaces are constructed with non-porous and easy to clean materials. - Lighting is sufficient for the safe operation of the facility. - Ventilation is adequate to remove smoke, grease, water vapour, and odours. - Washrooms provided to patrons are equipped with adequate handwashing stations. - Operating permit is posted in a visible location. - Drinks cooler at 4 deg C. - Sushi bar cooler at 4 deg C. - Sushi bar display cooler at 4 deg C. - Large kitchen cooler at 1.8 deg C. - Kitchen prep cooler #1 at 1.8 deg C. - Kitchen prep cooler #2 at 0.2 deg C. - Walk-in cooler at 4 deg C. - Walk-in freezer at -19.8 deg C. - Hot holding unit at 79.6 deg C. - Bleach solution available for surfaces and manual sanitizing. - Dry storage is organized. - Other equipment is in good working order. - Fumehood is clean. - Ice machine is clean. - Staff is trained in Foodsafe. - Reviewed invoices of seafood shipments. No concerns. - No pests observed during inspection. * A re-inspection will be conducted on May 27, 2016, 2:30pm.