INSPECTION REPORT Health Protection RWOG-AXJTNL

PREMISES NAME Sushi California		Tel: (604) 931-8284 Fax: (604) 931-8240
PREMISES ADDRESS A - 501 North Rd Coquitlam, BC V3J 1N7		INSPECTION DATE April 5, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Young M Chung		NEXT INSPECTION DATE 6 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 = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small amounts of potentially hazardous foods were approximately 8C at the time of inspection. Staff stated that they had been put out on the counter half an hour ago and revealed ice packs beneath the plasticware. Corrective Action(s): Use a mixture of ice water instead of ice packs to better keep the temperature at 4C or below. Staff switched out ice packs to ice water at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handsink by the sushi front line had equipment within the basin. Corrective Action(s): Remove all equipment from the handsink as this is meant to be used a handsink only. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Seaweed container placed close to the "handsink" Corrective Action(s): Do not place food clsoe to the handsink as splashing may occur during handwashing and contaminate the food. Seaweed moved at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation requires attention (behind/between/beneath equipment). Spilled dry rice in the dry storage area. Corrective Action(s): Clean and sanitize the kitchen area. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Tape used to repair equipment throughout the kitchen, including the lid of a chest freezer and within the ice machine. 2) Knives stored between equipment. Corrective Action(s): 1) Remove all tape as this accumulates food debris and allows bacteria to grow. Use only materials that are smooth, clean and easily washable. 2) Do not store knives between equipment as this is not easily cleanable. Purchase a magnetic strip and mount it to the wall. Violation Score: 3

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Hot held miso soup measured 60C or hotter - Sushi rice pH 4.0 - Sanitizer measured 200ppm chlorine in the spray bottle; ensure that this is used frequently - Dishwasher measured 76C at the final rinse cycle * Be extra vigilant for rodents as there is construction occurring nearby. * If gloves are used, ensure that hands are washed prior to all glove changes. Gloves should be changed after using the washroom and after switching tasks (ex. handling raw food to handling cooked food). Do not re-use gloves. Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/