INSPECTION REPORT Health Protection JELR-CMD4MQ

PREMISES NAME Sushi Gurume		Tel: (604) 948-9018 Fax:
PREMISES ADDRESS 1350 56th St Delta, BC V4L 2A4		INSPECTION DATE December 22, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Seyeon Lee		NEXT INSPECTION DATE December 29, 2022
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Some pest activity still noted (monitoring trap - possibly old activity). Corrective Action(s): Continue to follow pest control procedures as discussed. Keep all food in pest proof bins, clean up spills promptly, continue with cleaning and daily monitoring for pests, follow advice of your licensed pest control expert (seal holes etc.). Send Fraser Health a copy of your most recent and next pest control report. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning improvements noted but more cleaning is needed as discussed. Corrective Action(s): Follow a written, routine cleaning schedule that includes deep cleaning and cleaning dry storage shelves. Clean and sanitize all counters and work surfaces at start of shift. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Styrofoam containers are re-used on food prep line but cannot be cleaned. Corrective Action(s): Use containers for food storage that are made of material that is easy to clean. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Commercial dishwasher does not have a consistent final sanitizing rinse. Today, there was no chemical sanitizing rinse (0ppm chlorine detected). The hot water inside of the machine is to reach 71C to sanitize (high temperature machine). After running 8 times, the machine reached the required temperature inside of the machine and the final rinse gauge reached 71C. Corrective Action(s): All dishes and utensils must be washed, rinsed, sanitized, and air dried. Check the final rinse temperautre gauge for every run of dishwasher. If the dishwasher cannot sanitize, then manually sanitize in a sink using 100ppm chlorine. Temperature test strips and chlorine test strips left with operator. Note that the dishwasher should be serviced, repaired, or replaced if not working properly. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JELR-CM5V42 of Dec-15-2022 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk in cooler - air temperature is about 44F and food temperatures range from 44-46F. Correction: All potentially hazardous foods are to be stored at 4C/ 40F or colder. Walk in cooler is to be working properly to keep food at this temperature. If the cooler cannot be adjusted, move potentially hazardous foods (meat, poultry, fish, cooked food, etc.) to an alternate cooler (prep coolers). Produce can continue to be kept in the walk in cooler. Some food being moved to alternate cooler during inspection. Code 301 noted on Routine inspection # JELR-CM5V42 of Dec-15-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Shelves, counters are not being routinely cleaned and sanitized. Accumulation of grease noted. Correction: Clean and sanitize all counters, tables, shelves etc. routinely. Code 401 noted on Routine inspection # JELR-CM5V42 of Dec-15-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Staff washroom requires paper towels. Correction: Provide paper towels in staff washroom. Paper towels at all hand sinks to be in dispensers or provide counter top dispensers.

Comments

Follow up inspection. - Walk in cooler - was defrosted. Temperature now is at 4C/ 40F or colder - good. Monitor daily and defrost as necessary. - Improvements to cleaning noted. See above. - Pest control - ongoing. See above. - Dishwasher - see above. - Hand washing - check and replace paper towels daily. Reviewed with Kitchen Manager. Copy of report to be emailed.