INSPECTION REPORT Health Protection LKIM-BMCPA6

PREMISES NAME Mauna Sushi		Tel: (604) 930-2949 Fax:
PREMISES ADDRESS 14839 108th Ave Surrey, BC V3R 1W2		INSPECTION DATE March 3, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ma Zheng Rong		NEXT INSPECTION DATE 4 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 = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Deep fried yam and shrimp measured to be at internal temperatures of 50 degrees Celsius. CORRECTED DURING INSPECTION - items discarded. (NOTE: Other items in hot holding unit were at temperatures of 60 degrees but had a lid on) . Corrective Action(s): Potentially hazardous food items must be in direct contact with bottom pan of hot holding unit. Do not elevate food items either with internal trays or plates. The burner must heat the pan which must be in direct contact with the food items in order to maintain temperatures of greater than or equal to 60 degrees Celsius. Refer to operator's manual for further clarification of item. Obtain thermometer and test potentially hazardous food items stored in hot holding unit throughout the day. Minimum temperatures of 60 degrees Celsius must be maintained throughout the day. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Bottle of sanitizer solution mixed with liquid dishsoap. CORRECTED DURING INSPECTION - other bottles at facility. Item dumped. . Corrective Action(s): Ensure staff are aware sanitizer solution is to be made with 1/2 teaspoon bleach per 1 litre of water. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Remove wooden support from bottom of ice machine. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (76.6) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Receipts available for inspection - Sushi rice at pH 4.2 or less - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Consult Fire Department for issues pertaining to cooking without exhaust canopy and producing grease laden vapors. Open burner with frying pan observed today. Facility does not have exhaust hood/canopy to vent grease laden vapors. First Health Inspection. Learn from all violations.