INSPECTION REPORT Health Protection AKAO-CFEURD

PREMISES NAME Samba Sushi Ltd.		Tel: (604) 427-0552 Fax:
PREMISES ADDRESS 20437 Fraser Hwy Langley, BC V3A 4G2		INSPECTION DATE June 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Minyun Kwon (Kailey)		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Noticed food handlers using same pair of gloves to handle pans of raw poultry and touching produce containers and multiple other surfaces. Corrective Action(s): You must change gloves immediately after handling any raw meats or poultry ( e.g. cutting chicken, slicing beef or touching pans or boxes containing raw poultry or beef). After changing gloves, hands must be washed with soapy water and another pair of new gloves must be worn. THIS PRACTICE IS CONSIDERED A SERIOUS FOOD SAFETY VIOLATION AND MAY RESULT IN A VIOLATION TICKET> Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noticed trays of raw chicken stored above buckets of soy sauce and other ready to eat soups/stocks. Noticed staff not changing gloves between handling raw poultry/beef and vegetablees (sliced beets) Corrective Action(s): You must store all raw meats and poultry items below any vegetables, soups, soy sauce and other ready to eat foods. Ensure that raw meats and poultry are stored in deep pans to prevent dripping and cross contamination. Violation Score: 9

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

Comments

* Ensure to place a drip pan ( e.g. large stainless steel pan or bowl) underneath the basket of sliced beef when defrosting to prevent dripping of raw meat juices on food contact surfaces. Do not use hand sinks for defrosting raw beef. You must wash and then sanitize (with bleach ) all counters tops and surfaces coming in contact with raw poultry or meat items. * Ensure to use separate color coded ( e.g. red cutting boards and red handled knives) for cutting raw beef and chicken. * Thorough cleaning is required in the dry storage areas especially the floors underneath the shelving. * Clean the under counter spaces at the sushi counter. Upright cooler below 4 C Sushi prep coolers < 4 C Sushi bar cooler < 4 C Miso soup > 70 C. Deep freezers below -18 C Dishwasher final rinse: 71.4 C at the plate surface. Bleach sanitizer in spray bottles tested 200 ppm. Liquid soap and paper towels available at the hand sinks Sushi roll maker is disassembled and parts are washed through the dishwasher, twice a day. No signs of pests noted at the time of inspection