INSPECTION REPORT Health Protection LKIM-BQURHD

PREMISES NAME Mauna Sushi		Tel: (604) 930-2949 Fax:
PREMISES ADDRESS 14839 108th Ave Surrey, BC V3R 1W2		INSPECTION DATE June 22, 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 No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

NOTE: The owner removed items from the hot holding unit upon arrival of the Environmental Health Officer and placed the food items into the cooler unit. Do not do this again. The hot holding unit needs to be assessed to determine if the food items are maintaining temperatures of greater than or equal to 60 degrees Celsius. COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - 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 - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (74) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Receipts available for inspection - 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 - Good hand washing practices observed - 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: Due to COVID-19 pandemic facility has removed all seating in dining area. The new seating requirements were discussed with owners during inspection. Tables must be 2 meters apart OR separated by barrier (details of barrier requirements on Provincial Order)