INSPECTION REPORT Health Protection JELR-CZDSVK

PREMISES NAME Sushi Gurume		Tel: (604) 948-9018 Fax:
PREMISES ADDRESS 1350 56th St Delta, BC V4L 2A4		INSPECTION DATE January 11, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Seyeon Lee		NEXT INSPECTION DATE January 16, 2024
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] No No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 52

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken at about 44F (6C). Sushi rice made yesterday is stored at 70F in an insulated container in walk in cooler. Corrective Action(s): Store cooked chicken in cooler at 4C/40F or colder. All sushi rice stored between 40 and 140F since yesterday has been discarded during inspection. Make sushi rice fresh every 4 hours or verify that the pH is below 4.6. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Wiping cloths are not sanitized. New sinks in sushi prep area have film on them. Corrective Action(s): Store wiping cloths in a sanitizing solution. New sinks are stainless steel. Remove film so they can be cleaned and sanitized properly. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Insulated containers used to store food at the grill area is not washed daily. Corrective Action(s): Insulated containers are to be emptied at end of shift and washed, rinsed, sanitized (use chlorine at 1 tsp per liter water) and air dried daily. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Food handlers in main kitchen are not using the designated hand washing sink. Corrective Action(s): Staff to discard disposable gloves when they are contaminated and then wash hands at designated kitchen hand sink before returning to work. Provide paper towels in a working dispenser. Label all containers (such as soap, bleach, etc.). Violation Score: 5

Non-Critical Hazards: Total Number: 4

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: There is no food safety plan for sushi rice and cooked chicken. Corrective Action(s): Provide a written food safety plan for sushi ricer and cooked chicken. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted in back food storage room. Food is in pest proof bins and monitoring for pests is being done. Corrective Action(s): 1. Provide Fraser Health with last 2 reports from licenced pest control. 2. Deep clean kitchen. Clean up droppings and food debris. Remove unneeded items. 3. Seal entrances where pests may enter. 4. Continue to keep all food in pest proof bins and monitor for pests. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease on mechanical exhaust. Routine cleaning required. Corrective Action(s): Follow a written routine cleaning schedule. Clean grease filters regularly. Clean floor, shelves, and grease trap. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bottle containing bleach and bottle containing dishsoap are not labelled. Corrective Action(s): All bottles are to be labelled to accurately show what is in them. Violation Score: 3

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

Comments

One staff on site today has valid Food Safe certificate. Coolers (walk in, prep, domestic, sushi display, server cooler) - all at 4C/40F or colder. See above re cold food temperature - chicken. Sushi rice not kept hot and not kept cold >>4 hours - see above. Hot holding soup and hot rice - 0k 60C/140F or hotter. Insulated containers on cooking line - food is at 4C or colder (good). Reminder to keep these coolers clean (empty and then clean and sanitize after each shift). Chlorine sanitizer - 200ppm in spray bottle. Commercial dishwasher has a hot water final sanitizing rinse. Cleaning - see above. Pest control - see above.