INSPECTION REPORT Health Protection AKAO-AV5RR5

PREMISES NAME Sushi Maru		Tel: (604) 530-3511 Fax:
PREMISES ADDRESS 105 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE January 18, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Seoung Jin Shon		NEXT INSPECTION DATE 4 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Debris and food build up noticed in the door rails for the sliding door cooler (used for meat storage). Corrective Action(s): Check the door rails and shelving in all coolers and remove & clean them thoroughly one by one. (By January 23, 2018). Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A tray of frozen shrimp was being thawed at in the mop sink. Shrimps were discarded during the inspection. Corrective Action(s): Only designated food sinks must be used to thaw or defrost food items. Never use the mop sink other than cleaning the mops or dumping mop buckets. Ensure dirty mop buckets are dumped immediatley after use. Do not allow dirty mops or bucket to sit for extended periods of time. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of food debris and dirt noticed underneath the behind the deep freezers, dishwashers, hand sink and most food storage shelves. Shelves used for dish storage near the dishwasher found to be filthy and sticky. Pictures taken. Corrective Action(s): Clean thoroughly to remove any dirt and food debris. Replace all shelving so that they are easy to clean and the bottom shelf must be at least 6 inches off the floor. At no time, a shelf should be touching or near the floor. (By January 20, 2018) Violation Score: 15

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

Comments

*Ensure the deep freezers are stored on castors with wheels to allow for easy moving to clean the floor. * Clean the wall behind the hand sink near the entrance to the kitchen. (By January 20, 2018). * You must check the dishwasher final rinse concentration at least once a day and record the chlorine reading on the log sheet. * Temperature and sanitizer log sheets must be kept for at least a year in a binder. Sushi bar coolers below 4 degrees C. Upright coolers below 4 C. Line coolers below 4 C. Liquid soap and paper towels available at the hand sink. Dishwasher: 50 ppm chlorine detected during final rinse. Hot holding of rice and miso soup > 60 C. Chlorine sanitizer in the spray bottles tested 100 ppm. The entire kitchen must be deep cleaned at least every week. Violation tickets may be issued for failure to maintain the restaurant in a sanitary condition.