INSPECTION REPORT Health Protection DSEA-BHPVG7

PREMISES NAME Ki Sushi		Tel: (604) 521-1833 Fax: (604) 931-1368
PREMISES ADDRESS 45 8th St New Westminster, BC V3M 3N7		INSPECTION DATE November 7, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Qi Zhao (Charles)		NEXT INSPECTION DATE 4 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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Staff keep par cooked tempura out at room temperature (5X containers measured 20C - 23C) Corrective Action(s): ensure that par cooked food items are cooled quickly and stored in a cooler unit . Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the following areas; -around the doors of the guest room in next to the bar -under the counter tops in the sushi bar -under the beer storage shelves in the back storage room -around the corner server station near the front of the restaurant -under the corner handsink in the sushi bar -in the corners of the bar area, under sinks Corrective Action(s): Remove the rodent droppings from this area and sanitize using 100 ppm chlorine bleach solution Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Kitchen handsink caulking was black and moldy. Corrective Action(s): Remove caulking and re-do Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Staff store cellphones and wallets in various containers around kitchen. Corrective Action(s): Have cellphones and wallets put away during work hours. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (1C), kitchen 2 door undercounter cooler (3C), kitchen prep cooler (2C), sushi bar coolers (2C and 3C), sashimi undercounter cooler (2C), roll undercounter cooler (4C) and storage area cooler (4C) measured < 4 degrees C =All storage room freezers measured < -18 degrees C, walk-in freezer measured -18C =Rice hot holding (67C), miso soup (71C), measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Dedicated prep sink available for food preparation =General food storage practices satisfactory, raw meats stored below ready to eat foods with covers or lids. =Ice machine maintained in a sanitary manner =FOODSAFE level 1 certified staff on site, permit posted in a conspicuous location note: 4X wiping cloths in kitchen not stored in sanitizer solution. (6X stored in solution) ensure that all wiping cloths when not in use are stored in sanitizer solution.