INSPECTION REPORT Health Protection RSHA-BGYPRH

PREMISES NAME Edo-Ya Sushi		Tel: (604) 948-9018 Fax:
PREMISES ADDRESS 1350 56th St Delta, BC V4L 2A4		INSPECTION DATE October 15, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Seyeon Lee		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths are not properly stored on the prep line. Too many cloths noted. Corrective Action(s): Wiping cloths are to be kept stored in a sanitizer at all times. Cloths are to be kept completely submerged. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. (walls, shelves, flooring) Corrective Action(s): Ongoing. Continue efforts to keep all surfaces in good repair - smooth, tight and impervious to moisture. Violation Score: 3

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

Comments

- Temperature Control: Monitoring required. No concerns this date. - Mechanical dishwasher: High Temperature = Ok. - Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. All cleaned items are to be kept stored in a sanitary manner, in order to prevent post contamination. - Wiping cloth storage discussed. - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Check the concentration of the sanitizer at least once a day - Food Storage: Continue efforts to keep all items stored off of floors, in covered food grade containers. - Sanitary Facilities: Single use towels are to be stored inside of dispensers. - Sanitation: Older facility. Facility is to be kept clean and organized. Cleaning, behind and under equipment, is required routinely. All unused items are to be removed to free up space. - Chemical Storage: Ok. Separated from food items. - Staff Hygiene discussed. Routine hand washing by all staff required. - Garbage, Recycling, and Composting Storage: Rear bins. All items are to be kept stored in covered, rodent proof containers. - Meat slicer cleaning and disinfection discussed. - Ice machine cleaning and disinfection discussed. - Pest Control: An active rodent control program must be ongoing. Monitoring is being conducted. Copies of rodent control reports have been reviewed. - Keep doors and windows closed or install screens - Seal or patch any holes or potential entry points on the exterior of the building - Install weather-stripping underneath exterior doors - Food Safe trained staff on site. - Food Safety Plan and Sanitation Plan is to be kept on site for reference. Generic template posted. - Sushi Rice: Make sure sushi rice has a pH of less than 4.2. - Purchase sushi grade fish from approved suppliers.