INSPECTION REPORT Health Protection RWOG-AWWSW2

PREMISES NAME Sushi Town (Coquitlam)		Tel: (604) 552-6156 Fax:
PREMISES ADDRESS 30 - 2773 Barnet Hwy Coquitlam, BC V3B 1C2		INSPECTION DATE March 16, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Joong Kwan Kim		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): A mouldy yam was found in the walk-in cooler Corrective Action(s): Mould yam was discarded at the time of inspection. Ensure that all foods are checked regularly and that the "first-in-first-out" rule is applied. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Scoops for rice were stored in room temperature water 2) 0ppm chlorine was found in both the sanitizer bucket within the kitchen and the spray bottle by the front sushi bar. Corrective Action(s): 1) Scoops for rice should be stored in ice water. This mixture must be changed every four hours, when the ice melts, or when the water becomes visibly dirty. 2) Ensure that your chlorine sanitizer solution is made daily and is in use; do not hide it under shelving and bring it out during inspections - Use a solution of 5mL bleach in 2.5L of water - Staff re-made sanitizer solution at the time of inspection Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Frozen products were stored directly on the floor of the walk-in cooler 2) Scoops were stored directly in dry ingredients Corrective Action(s): 1) Foods must be stored at least 6 inches/15cm off the floor to facilitate cleaning and prevent any contamination. 2) Scoops must be stored up out of ingredients to prevent cross-contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mould and food debris observed in the walk-in cooler, especially on and underneath the shelves, as well as the walk-in cooler fan. Corrective Action(s): Clean and sanitize the area noted. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Moist washcloths are used to cover gyoza 2) Garbage bags are being used in the trough at the sushi bar 3) Duct tape has been used to repair the exterior of the ice machine Corrective Action(s): 1) Moist washcloths can lead to bacterial growth. Discontinue this practice. 2) Garbage bags may contain chemicals that can contaminate food 3) Duct tape can accumulate food debris, which can lead to bacterial growth All surfaces must be smooth, easily washable and impervious to water. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) A hole in the metal sheeting on the floor of the walk-in cooler was observed 2) Broken tiles observed throughout the kitchen area. Areas noted in the previous inspection have not been repaired. Corrective Action(s): Repair these areas with a suitable material (smooth, easily washable and impervious to water). Violation Score: 5

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Hot held soup measured 60C or hotter - Dishwasher measured 77C at the final rinse cycle - Handwashing station stocked with soap, paper towels and hot and cold running water - Sushi rice pH 4 Note: Ownership change still pending. Reminder to send completed Health Approval Application Form to your area inspector at the Tri-cities Health Protection Office (#300-205 Newport Dr, Port Moody) Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/