INSPECTION REPORT Health Protection AKAO-BLJRYU

PREMISES NAME Sushi Maru		Tel: (604) 530-3511 Fax:
PREMISES ADDRESS 105 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE February 6, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Seoung Jin Shon		NEXT INSPECTION DATE 3 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: High (≥30) Total Score = 38

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer detected in a spray bottle marked "sanitizer" Corrective Action(s): You must make fresh sanitizer solution for all spary bottle at least twice a week.Ensure to add 1 teaspoon bleach per litre of water. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build of grease, dirt and food build up noticed in the following areas: -Behind the deep freezrs in the dry storage room. -In between the line cooler and side prep table ( they were joined together with aluminum tape which was completely covered with caked on food debris -The side walls of the line cooler across from the grill -underneath the double compartment food prep sink and in the sink backsplash area -Underneath and behind all coolers -Dry food debris noticed in the utensils stored above the line cooler -Majority of the ceiling tiles are covered with soot and smoke. Corrective Action(s): Clean and sanitize all of the abve equipment and surfaces by February 10, 2020. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: -One of the rice cookers had paint peeled off in the cooking bowl's surface - A small white cutting board was found to be deteriorated by knife cut marks making it hard to clean. Corrective Action(s): The rice cooker's cookign bowl was discarded during the inspection. The cutting board was also discarded.You must purchase a new commercial rice cooker and a couple of new plastic cutting boards ( Immediately). Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Heavy grease bulid up noticed on the grease filters in the fume hood. 2. The dishwasher not reaching high enough temperature for adequate washing of dishes. It reached 34.5 and 38 C during two consecutive cycles. Besides, it is not rinsing the dish detergent off the dishes. Corrective Action(s): 1. Professional cleaning and servicing through a vent cleaning company requried by Feb. 13, 2020. The grease filters must be removed and cleaned using a degreaser every TWO WEEKS. 2. Dishwasher must be replaced by a new commercial dishwasher. Please send the specifications to our office prior to installing the new dishwasher ( By Feb. 20, 2020). Violation Score: 9

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

Comments

* Ensure that all cooked foods, vegetables and ready to eat food items are always stored above raw fish, meats and chicken. * A review of Temperature logs reveal that dishwasher wash temperatures are falsified ( staff recording the temperatures between 70-76 C whereas the actual wash temperature does not exceed 40 C.). You must instruct staff to record true and accurate readings for all coolers, hot held food, dishwasher final rinse chlorine levels and chlorine bleach sanitizer in spray bottles). Month of the year must be clearly written on the log sheets. Further non-compliance with monitoring requirements will result in a violation ticket. * All chemicals ( detergent etc.) in the dry storage room must be stored on a separate shelf above the mop sink. Do not store chemicals near other food products. Sushi bars < 4 C Sushi under counter refrigerators < 4 C. Line cooler across from the grill < 4 C. Tempura station cooler < 4 C. Deep freezer< -18 C. Fish storage cooler < 4 C. Beverage cooler < 4 C. Hot holding of rice and miso soup > 60 C. Liquid soap and paper towels available at the hand sinks. *General sanitation in the premises require your daily attention.