INSPECTION REPORT Health Protection KSTE-BANTAC

PREMISES NAME Sushi Town (Coquitlam)		Tel: (604) 552-6156 Fax:
PREMISES ADDRESS 30 - 2773 Barnet Hwy Coquitlam, BC V3B 1C2		INSPECTION DATE March 27, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Joong Kwan Kim		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two bleach buckets in sushi station. One was at 0 ppm (no sanitizing action) and other was at > 200 ppm (chemical contamination). Corrected both solutions to 100 ppm (1/2 teaspoon bleach per 1 L of water). One bleach bucket in kitchen at 0 ppm. Corrected to 100 ppm. Discussed requirement of sanitizing food contact surfaces AT LEAST every 4 hours with bleach. Bleach sanitizer buckets should be made fresh every 2 hours or sooner to maintain the concentration. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # KSTE-BALS2B of Mar-25-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observation #1: Several equipment require cleaning: - Inside of the ice machine. Visible staining on the walls. - Inside and outside of the microwave has debris and stickiness - Outside of cooler doors and handles are sticky - Containers used to store dry ingredients (hallway in kitchen to rear exit) have stains and stickiness on them - Shelving units beside the dishwasher are sticky **Correct by: WEDNESDAY, March 27, 2019** Observation #2: - Tempura station whisk water was at room temperature. In-use utensils must be stored in ICE WATER to prevent growth of germs/pathogens. Directed staff to mix up ice water during the inspection [corrected during the inspection] Correction: Corrective Action #1: - Clean and sanitize the ice machine: 1. Turn off the machine. 2. Discard all of the ice. 3. Clean the entire unit (including ice-making components) with warm soapy water 2. Rinse 3. Apply bleach sanitizer at 100 ppm (1/2 teaspoon bleach per 1 L of water used) 4. Air dry - Clean the microwave, food containers, cooler doors and handles. These should be wiped down daily - Clean all of the shelving units beside the dishwasher

Comments

As per last inspection, facility has until April 8, 2019 to seal the gap underneath the back door. Operator says that it will be done sooner. New cardboard being used. Must be changed daily. Ice machine: Clean entirely every 2-3 months according to instructions on previous inspection report Most cleaning completed. Some miscommunication with staff and management. All shelving units by the dishwasher and food containers in the hallway by the rear exit must be cleaned by the end of the week. Scoops must not be stored in food containers. Have scoops stored in a separate container or use a new scoop each time.