INSPECTION REPORT Health Protection RHEN-CBHV8G

PREMISES NAME Sushi Musa Restaurant		Tel: (604) 533-0300 Fax:
PREMISES ADDRESS 120 - 20353 64th Ave Langley, BC V2Y 1N5		INSPECTION DATE February 10, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sun Kyung Hwang		NEXT INSPECTION DATE 4 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meats (fish and seafood) noted above lettuce and other vegetables in upright cooler. Raw meat juices can get onto ready to eat foods this way. Corrective Action(s): Re-organize cooler or coolers so all raw meats stored together, especially in regards to vertical storage, or keep raw meats always on lowest shelf. Verify at next scheduled inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Black plastic shelves remain in use in back of premises. Not designed for easy cleaning and were to be replaced. Replace with proper shelving units for next inspection. Use of cardboard as tool to keep counters/shelves clean is not an acceptable practice and actually acts as a barrier to proper cleaning and sanitizing of food storage surfaces. Corrective Action(s): Replace shelving units with those that are easy to clean and durable as discussed. DO NOT USE CARDBOARD on counters and shelves as a means to reduce or avoid cleaning practices. This will be reviewed at next scheduled inspection. Violation Score: 3

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

Comments

Hard to reach areas in kitchen including shelves, floor and other areas around food storage and equipment needs more attention to cleaning. Please review sanitation plan for cleaning schedule and make necessary changes to procedures. Cooling units all less than 4 C. Freezers below -18 C Dishwasher at 77 C handwash stations ok. bleach sanitizer in spray bottles at 100 ppm.