INSPECTION REPORT Health Protection MLOO-BLBTEA

PREMISES NAME Sushi California		Tel: (604) 931-8284 Fax: (604) 931-8240
PREMISES ADDRESS A - 501 North Rd Coquitlam, BC V3J 1N7		INSPECTION DATE January 30, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Young M Chung		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Inserts of potentially hazardous foods kept on ice in the back prep area, but the ice is only contacting the bottom of the inserts. Corrective Action(s): Use ice water to ensure the whole insert is kept cold. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Equipment was stored in the basin of the hand washing station at the sushi prep area. Corrective Action(s): Remove all noted equipment. Keep hand washing stations clear of obstructions at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Lid of the chest freezer near ice machine is heavily damaged. Corrective Action(s): Replace the lid. Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels (after correction) - Coolers (sushi case, preps, stand-ups) are ≤ 4°C - Freezers (stand-up, chests) are ≤ -18°C - Hot holding unit (rice, miso soup) is ≥ 60°C - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C at the plate level. - 100 ppm bleach sanitizer is available - Ventilation hood is maintained - Ice machine is maintained. Ice scoop is stored properly. - No signs of pests observed during inspection - Premise is well lit Note: - Ensure cleaning is done regularly. Rice spillage noted on floors in dry storage room.