INSPECTION REPORT Health Protection AKAO-CEBUC8

PREMISES NAME Sushi Maru		Tel: (604) 530-3511 Fax:
PREMISES ADDRESS 105 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE May 11, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Seoung Jin Shon		NEXT INSPECTION DATE May 13, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Issue Correction Order	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 = 45

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No chlorine detected during the final rinse cycle of the dishwasher at the time of inspection. No sanitizer monitoring logs available at the time of inspection. Operator called the dishwasher repair person during the inspection. Corrective Action(s): 1. Ensure that dishwasher has at least 50 ppm chlorine during the final rinse cycle. ( immediately) 2. Untill the dishwasher gets repaired, you must either use disposable dishes or sanitize the washed dishes by soaking in 100 ppm chlorine solution ( 1 ounce of bleach per gallon of water). Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noticed throughout the premises with heavy activity noticed behind the deep freezers in dry storage area and behind the cookline and tempura station. Noticed pieces of chewed through insulation behind the cookline. Corrective Action(s): Following actions must be taken by Friday May 13th. 1. Hire a licensed pest control company to initiate mice monitoring and control. Identify all hot spots and start control measures immediately. 2. Clean and disinfect all areas and surfaces affected to remove mice droppings. Clean all equipment, shelving, tables and undernath the dishwasher areas. All equipment must be removed to clean areas underneath and behind.. 3. Ensure to keep all food items in bins with tight fitting lids overnight. 4. Fix/repair any leaky faucets. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Poor sanitary conditions noted throughhout the restaurant with build up of grease and food debris especially in the dry storage areas, underneath and behind the cookline, uprightt coolers and preparation coolers Corrective Action(s): -Thorough cleaning is required for the entire kitchen and sush prep areas to remove food and grease build up. Ensure to clean the floor-wall junctions thoroughly to remove all build-up. Ensure to clean the wheels for all equipment and legs for all tables. -Daily inspection and cleaning of the above areas is required to elliminate food sources for mice. ( By May 13th). Violation Score: 15

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

Comments

A Correction Order was issued to the operator for violations related to sanitation and pest issues. * Recommended using two different batter mix containers for dipping vegetable and shrimp tempura to prevent unintended allergic reactions. Noticed staff using the same batter mix to batter all types of tempura. Also,food handler should change gloves after handling foods shrimp. * Develop cleaning procedures for DAILY cleaning tasks to clean floors, equipment, food contact surfaces and equipment * You must keep daily logs of equipment temperatures and dishwasher sanitizer levels. Upright coolers below 4 C. Preparation cooler at 5 degrees C. Tempura cooler below 4 C. Hot holding of rice > 60 C. Sushi coolers below 4 C Sushi bar coolers below 4 C. All hand wash stations supplied with liquid soap and paper towels.