Fraser Health Authority



INSPECTION REPORT
Health Protection
ANAN-B25TT9
PREMISES NAME
Sushi Heaven		Tel: (604) 549-5010
Fax:
PREMISES ADDRESS
B - 457 Columbia St E
New Westminster, BC V3L 3X6		INSPECTION DATE
June 27, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Soochun Bok		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 11
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1)The upright cooler in the back kitchen (white one) is at 11 degC. There was only teriyaki sauce, spinach and raw meats stored i the cooler. Meats were moved into a working cooler.Thermostat was adjusted during the inspection.

2) A broken lid is being used to cover the sushi rice
Corrective Action(s): 1)If the temperature of the cooler doesn't drop to 4 degC, get it fixed. Replace if required.

2) Discard containers/lids that are broken. Purchase new ones.
Violation Score: 9

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Purchase thermometers for all your coolers.
Corrective Action(s): Start recording your cooler temperatures once a day.
Violation Score: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: None of the staff on duty had Foodsafe Level 1 certification. The operator was away.
Corrective Action(s): At least 1 person on every shift must have FS level 1 certification. Certificates issued before 2013 expire on July 29, 2018. Operator must get recertified if he took the course before July 2013.
Violation Score: 1

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

-All other coolers are below 4 degC
-Freezers are below -18 degC
-Bleach solution is available in spray bottles for sanitizing counters. Use 1 oz bleach per gallon of water.
-Miso soup was at 83 degC
-Dishwasher rinse after first try was 72.5 degC
-Sushi rice pH was between 3.5 and 4.0

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ANAN-B25TT9
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: 0.1 hour
Specific comments: Foods audited met requirements
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