INSPECTION REPORT Health Protection AKAO-AZXU4H

PREMISES NAME Sushi Maru		Tel: (604) 530-3511 Fax:
PREMISES ADDRESS 105 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE June 21, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Seoung Jin Shon		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Corrective Action(s): Clean floor underneath the double door cooler, under the front shelves and behind the deep freezer ( June 22, 2018). Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Two spray bottles of chlorine bleach sanitizer tested approx. 50 ppm. Corrective Action(s): Ensure that spray bottles of sanitizer solution are re-filled at least twice a week. You must use chlorine test papers to ensure 100-200 ppm chlorine bleach is available for sanitizing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Corrective Action(s): Repair or replace the broken tubelight fixture in the single door cooler located near the back entrance ( By June 25, 2018). Violation Score: 3

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

Comments

* Do not store raw chicken near the sashimi fish. Ensure to keep all fish used for sushi in a separate cooler. * Ensure that all equipment, utensils, knives, cutting boards and other surfaces used for handling raw chicken and meats are cleaned with soapy water and then sanitized by either soaking or spraying with 100-200 ppm chlorine bleach sanitizer. * Ensure to write down the actual chlorine sanitizer strength in the dishwasher every day. Double door cooler: 2.5 degrees C. Single door cooler below 4 C. Sliding door cooler below 4 C. Sushi bars < 4 C Sushi under-counter refrigerators < 4 C. Hot holding of rice and miso soup > 60 C. Dishwasher final rinse tested: 100 ppm Deep freezers below 4 C Liquid soap and paper towels available at the hand sink. Temperature logs are up to date. Great improvement noticed in the general sanitation of the premises.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKAO-AZXU4H
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: Canola Oil: 0 gram trans fat
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