INSPECTION REPORT Health Protection AKAO-BBKTJY

PREMISES NAME The Chef Sushi		Tel: (604) 514-3324 Fax:
PREMISES ADDRESS 21 - 20811 Fraser Hwy Langley, BC V3A 4G7		INSPECTION DATE April 25, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Myeongsun Song		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Mop sink closet was being used for storage of food products and other articles and not used for filling and dumping mop buckets. Corrective Action(s): All food products and other items were removed from the mop sink area at the time of inspection. Ensure that mop bucket is filled, cleaned and dumped only at this mop sink. All chemicals and cleaning agents must be store on the shelving above the mop sink. ( Immediately) Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of dirt and food debris noticed underenath and behind the preparation cooler, upright cooler, double sink, cook line and stainless steel prep tables. Corrective Action(s): Clean floors thorughly in the above areas after moving all equipment. Remove grease and debris build-up underneath the sliding door cooler ( By April 28, 2019). Violation Score: 9

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

Comments

* Grease filters in fume hood must be cleaned at least every two weeks. * Clean the exterior or all equipment to remove grease and food build up ( By April 28, 2019). * Do not block the hand wash sink in the kitchen by placing food equipment and utensils. Sushi bar cooler < 4 C. Sliding door cooler < 4 C. Under-counter sushi cooler < 4 C Hot holding of rice and miso soup> 60 C Dishwasher final rinse: 71 C at the plate surface. Chlorine bleach sanitizer in the spray bottle tested 100 ppm. Beverage cooler below 4 C. Upright and deep freezers < -18 C. Temperature logs are up to date. Hand wash stations supplied with liquid soap and paper towels.