INSPECTION REPORT Health Protection DSEA-B3NTKZ

PREMISES NAME Victoria Sushi Japanese Restaurant		Tel: (604) 759-3848 Fax: (604) 759-2591
PREMISES ADDRESS 10 - 15 Royal Ave E New Westminster, BC V3L 0A9		INSPECTION DATE August 15, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) In Sung Cheon		NEXT INSPECTION DATE August 31, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: High (≥30) Total Score = 67

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: cooked chicken thighs cooling in container covered in tin foil. products cooked 1 hour prior and measured 48C internal Corrective Action(s): do not cool products covered with tin foil. Operator put products on ice to cool rapidly. All hot potentially hazardous foods are to be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours of less. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sushi showcase cooler contents measured 8C to 10C. Ambient temperature at 8.5C Corrective Action(s): Move all items to undercounter cooler Operator called equipment company to replace cooler unit, new unit to arrive in 2 weeks. Do not use the sushi showcase cooler until it has been repaired or replaced by new working unit. All potentially hazardous foods must be stored <4 degrees C Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): lids for various plastic containers found to be splattered with food in the side of the dishwashing area. Corrective Action(s): re-wash all dishware and install shelves in the area to provide a further separated clean dish storage area. Do not use salad greens containers for storing dishware. obtain appropriate containers. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Operator washes soy sauce containers and utensils in the high temperature dishwasher in a plastic basket (items inside stacked approx. 5 inches high. this does not allow for adequate cleaning and sanitizing of food contact surfaces Corrective Action(s): Directed operator to always ensure that dishware is always cleaned and sanitized without stacking. all utensils re-washed Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink at the back of house missing liquid soap at the time of inspection. Corrective Action(s): restocked. ensure that all handwash stations are stocked with liquid soap, paper towels, and hot/cold running water. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Kitchen area upright cooler not well organized. raw meats and seafood stored above ready to eat vegetables and other foods Corrective Action(s): Organize the upright cooler unit and ensure that all raw meats and seafood are stored below ready to eat foods and vegetables Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: REPEAT OBSERVATION: Frozen fish thawing at room temperature in empty sink Frozen beef thawing at room temperature beside grill area Frozen jellyfish thawing at room temperature beside grill area Corrective Action(s): All products <0 degrees C. Instructed operator to thaw foods in an approved manner; -in a cooler unit, in a microwave, or in cold water Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required behind hard to reach equipment such as chest freezers. cleaning also required on walls around food preparation areas. Corrective Action(s): ensure that cleaning is done on a more frequent basis. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 4 issues; -Insulated bag used for storing bamboo sushi rollers. Bag has had top cut off and was secured to the sushi showcase cooler via duct tape -insulated pouch used for storing cut green onions and other garnishes. Bag was heavily "repaired" using duct tape -duct tape used to "repair" sushi showcase cooler doors, paper towel dispenser at sushi station, various countertop corners, and other areas throughout the kitchen -large plastic bowls and strainers for food prep does not fit in the 2 compartment sink. They cannot be appropriately cleaned and sanitized. Corrective Action(s): Remove insulated bags and pouches; replace with easy to clean, smooth, food grade containers (stainless steel or hard plastic) Conduct a search through the kitchen and remove all duct tape. clean areas to remove any remaining residue. do not use duct tape for kitchen surfaces discard all bowls and strainers unable to fit in the 2 compartment sink. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Grease trap is pumped every 6 months and considered to have heavy accumulation. currently it has been 3 months since previous service and grease trap is quite rancid smelling. Corrective Action(s): Operator must have grease trap pumped on a more frequent basis. operator to pump trap every 4 months. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: sushi undercounter cooler and sushi showcase display coolers missing thermometers inside. thermometer inside back of house upright cooler not functioning properly Corrective Action(s): replace broken thermometers and obtain new ones for missing coolers Violation Score: 1

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

Comments

=FOH handwash station stocked with liquid soap, paper towels, and hot/cold running water =sushi undercounter cooler (3C), grill area prep cooler (2C), grill area undercounter cooler (4C), back of house upright cooler (4C), and front of house glass cooler (2C) measured < 4 degrees C =mini freezer (-18C) and chest freezer (-19C) measured < -18 degrees C =miso soup hot holding (64C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 75.1 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine =No evidence of pest activity noted at the time of inspection =Ice machine and sushi machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE expiry date. =Permit posted in a conspicuous location =Sushi rice acidity measured at approximately pH of 4.0 - 4.5

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-B3NTKZ
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: 0.25 hour Specific comments: deep frying oil audited. product meets transfat restrictions.
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