INSPECTION REPORT Health Protection KSTE-BALS2B

PREMISES NAME Sushi Town (Coquitlam)		Tel: (604) 552-6156 Fax:
PREMISES ADDRESS 30 - 2773 Barnet Hwy Coquitlam, BC V3B 1C2		INSPECTION DATE March 25, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joong Kwan Kim		NEXT INSPECTION DATE March 27, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - 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] Corrective Action(s): 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 Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths observed lying on food contact surfaces. When wiping cloths are not being used to wipe a surface, they must soak in bleach solution at 100 ppm (1/2 teaspoon per 1 L of water). The bleach will kill any germs present on the cloth. The bleach solution must be changed at least every 2 hours or sooner to maintain the required concentration. Bleach solution is sushi station was too strong. Reduced during the inspection. Bleach solution in kitchen was OK. Directed all wiping cloths left on food contact surfaces to be placed inside the containers of bleach to soak. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Large gap underneath back kitchen exit door. Gap will allow pests to enter the kitchen. **Correct by: TWO WEEKS = April 8, 2019** Corrective Action(s): Seal the gap underneath the door. Violation Score: 3

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

Comments

General Comments Handsinks equipped with hot and cold running water, liquid soap and paper towel All coolers operating at </=4C; freezers at </= -18C; hot-holding rice and soup at >60C *General sanitation requires improvement. Cannot verify pest-free conditions. Please conduct a deep clean of the facility at least once annually. Cardboard and tinfoil may only be used to cover surfaces if they are changed DAILY. Floors are slippery in the kitchen from spilled water. This should be mopped up regularly to reduce slippage. *Some broken containers observed in the walk-in freezer. These must be replaced. Bleach sanitizer available at 100 ppm in buckets High-temperature dishwasher reached >71C at the plate level upon final rinse cycle. (Min/max probe thermometer).