INSPECTION REPORT Health Protection JELR-CG93N3

PREMISES NAME Edo-Ya Sushi		Tel: (604) 948-9018 Fax:
PREMISES ADDRESS 1350 56th St Delta, BC V4L 2A4		INSPECTION DATE July 11, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Seyeon Lee		NEXT INSPECTION DATE July 12, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure 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 = 78

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Tofu stored on ice packs is at 44 F. Server 2 door (glass door) cooler is keeping a temperature of about 43/44F. Corrective Action(s): Add extra ice to tofu. Adjust the glass door cooler. All potentially hazardous foods are to be stored at 4 C/ 40F or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher does not have a chlorine sanitizing rinse (0ppm chlorine detected after final rinse). The hot water does not meet 82C / 180 F at the gauge and the temperature of the water inside of the machine only reached 65-68C using thermometer. A temperature test strip did not change colour wihich indicates that 71 C/ 160 F was not reached during the final rinse. The machine had already been used during the day and the machine was run 4 times. Corrective Action(s): Immediately use 100ppm chlorine (1/2 - 1 tsp or 5mL of domestic bleach in 1 liter of water) to sanitize all surfaces, including utensils, dishes, cutting boards, equipment, shelves etc. Repair, adjust, or service the dishwasher so it can provide a final sanitizing rinse as per manufacturer's specifications (such as 50ppm chlorine or 160F water temperature measured inside of the machine). Violation Score: 25

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Several dead mice noted in monitoring traps in several areas of premises. Numerous mouse droppings found throughout premises including on floor and in shelves. Corrective Action(s): Implement a pest control program that includes: 1. Discarding any contaminated food (none noted during inspection but inspect all food as discussed and keep food in pest proof bins). 2. Clean and sanitize all work and food contact surfaces in morning and every 4 hours throughout day and at end of day. 3. Repair water leaks (leaking pipe under sink in sush prep area) and clean up spilled food promptly. 4. Remove all unneeded items so there are no areas where pests may hide. 5. Thoroughly clean floors, shelves, cupboards. Clean and sanitize all utensils and dishes stored in cupboards. 6. Consult with a licensed pest control expert and continue monitoring. 7. Follow advice on how to seal any holes or gaps (diamater of 1 cm) where pests may enter premises. Premises must be free of pests. Provide a copy of pest control report to Fraser Health. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Rodent pests are getting into premises. Corrective Action(s): Seal all holes where pests may enter. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings noted on floor and in cupboards and on some shelves. Corrective Action(s): Thoroughly deep clean premises to remove food for pests and to make it easier to monitor for pests. Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chlorine sanitizer is in an unlabelled spray bottle. Corrective Action(s): Label all chemical containers and spray bottles to accurately show contents. Violation Score: 3

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

Comments

Routine inspection: Coolers (walk in, sushi prep right side, prep cooler, domestic cooler) are at 4 C/40 F or colder. Tofu and server cooler - see above. Hot holding - miso soup and hot rice above 60C/140F - good. Sushi rice - is made with added vinegar and is made every 2-3 hours - ok. ****Time tracking is required to discard after 2-3 hours or take pH of rice to ensure it is below 4.6. Sockeye salmon served raw is frozen by supplier (7 days at -20C indicated on invoice). Farmed salmon stored at -2C (fresh). Tuna frozen is a frozen product. Freezers in restaurant -18C and <-30C. No raw oysters. Chlorine sanitizer in spray bottle is very strong (bleaching test strip). Use 1 tsp domestic bleach in 1 litre of water made fresh daily to provide 200ppm chlorine sanitizer for food contact surfaces and to sanitize wiping cloths. Label bottle - see above. Commercial dishwasher - see above. Cleaning and sanitation - see above. Pests and pest control - see above. Closure Order issued to allow time to repair commercial dishwasher and for cleaning and pest control. Note: Business name is also Sushi Gurume. Signature not required. Closure Order provided during inspection. Copy of this report emailed to operator.