INSPECTION REPORT Health Protection ABRR-CW5THA

PREMISES NAME The Chef Sushi		Tel: (604) 514-3324 Fax:
PREMISES ADDRESS 21 - 20811 Fraser Hwy Langley, BC V3A 4G7		INSPECTION DATE September 29, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jung Hoon Lee		NEXT INSPECTION DATE October 10, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution was missing in the front sushi bar Corrective Action(s): Fresh prepared sanitizer is measured at 200ppm chlorine solution Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsink in kitchen was blocked with utensils at the time of inspection. The hot water was turned off as the hot water faucet is broken, staff has to turn hot water from below the handsink Corrective Action(s): - Remove any utensils from the handsink, ensure that handsink is not blocked and available for handwashing at all times - Repair the hot water faucet. Ensure that hot and cold running water is available at all times. Until the repairs are completed ensure that hot water is not turned off and is available for handwashing Violation Score: 15

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site do not have valid Foodsafe level 1 or equivalent Corrective Action(s): Ensure that staff take the required training and atleast one person is present on site who has valid training Violation Score: 1

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

Comments

- Handsinks in front area and washrooms are supplied with hot and cold running water, liquid soap and paper towel - Upright storage cooler, prep cooler in back, sushi bar cooler, undercounter coolers in sushi bar, cooler unit in hallway are measured at less than 4C - Freezers- upright storage freezers and chest freezer are less than -18C - Hot holding items are greater than 60C - Sushi rice is less than 4.0pH - HIgh temperature dishwasher is measured at 72C during final rinse cycle at dish level - Food contact surface sanitizer in back area is measured at 200ppm chlorine residual - All food storage practices are satisfactory - No evidence of pest activity is noted at the time of inspection