INSPECTION REPORT Health Protection DSEA-C5YURU

PREMISES NAME Sora Sushi House		Tel: (604) 553-9198 Fax:
PREMISES ADDRESS 74 8th St New Westminster, BC V3M 5Z5		INSPECTION DATE August 17, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Paul Phong Quach		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: 1 dead mouse found between wall and walk-in cooler mice droppings observed along back wall of walk-in cooler/freezers mice droppings and shredded particle board observed behind 2 drawer unit in the back of house 1 hole found near back of house door shared with rong rong tea house Corrective Action(s): move equipment away from walls and clean behind shelves and dressers/storage. fill hole on door sweep in the back of house due: 1 week Violation Score: 3

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

Comments

=BOH (3 comp) and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), sushi cooler (2C), and undercounter cooler (1C) < 4C. Walk-in freezer and mini freezer (FOH) measured <-18C =Miso soup hot holding (78C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Bleach sanitizer solution at 100 ppm chlorine in buckets with lids or 4L jugs. Operator must keep bleach solution in an open bucket with wiping cloths stored inside when not in use. =Overall sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified to be valid to 2024 =Permit posted in a conspicuous location =Sushi rice acidity measured at approximately pH of 4.0 - 4.5