INSPECTION REPORT Health Protection VCHN-AV5R9S

PREMISES NAME Sushi Wara		Tel: (604) 596-4460 Fax:
PREMISES ADDRESS 100 - 6485 120th St Delta, BC V4E 3G3		INSPECTION DATE January 18, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kyung Bum Ku		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives observed stored in spacing between the preparation cooler with inserts and small domestic freezer used as a table. Corrective Action(s): Ensure all utensils are stored in a sanitary manner at all times. Staff has washed, rinsed, then sanitized the knives in the high temperature dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Linen towel used to cover cut yam and squash for later use. Corrective Action(s): Do not cover food products or line food product containers with cloth. Use disposable J-cloths or paper towels. Violation Score: 3

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

Comments

Routine inspection: Sushi bar hand sink provided with liquid soap and paper towels. Main kitchen hand sink provided with liquid soap and paper towels. Dishwasher registers 71.1 degrees C at the plate surface during the final rinse cycle. Bleach sanitizer available for use in labeled spray bottles. Reminder: 1 oz of regular unscented bleach to 1 gallon of water. Customer washroom hand sinks provided with liquid soap and single use paper towels. Preparation cooler inserts at or below 4 degrees C. Lower section at 3 degrees C. Glass door cooler at 3 degrees C. Left freezer at -9 degrees C. Monitor and ensure -18 degrees C. Service if required. Right freezer at -17 degrees C. Small domestic freezer at -19 degrees C. Sushi bar display cooler at 4 degrees C. Under the counter cooler at 2 degrees C. dimchae cooler upper section at or below 4 degrees C. Drawer section at 3 degrees C. Miso soup and rice hot held above 60 degrees C. Sushi rice acidified to ~ pH 4.0. Black rice is cooked with some acidified, portioned, then stored in the freezer. Acidified black rice placed together with regular sushi rice. FOODSAFE requirements met at time of inspection. Permit posted in plain view of the public. Note: monitor and record temperatures of all coolers, freezer, and hot holding temperatures. Have records available for review at all times.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-AV5R9S
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.0833 hour Specific comments: Oil trans fat free. Binggrae taiyaki, ebi gyzoa, and crab meat trans fat free.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment