INSPECTION REPORT Health Protection VCHN-BL4R6E

PREMISES NAME Sushi Wara		Tel: (604) 596-4460 Fax:
PREMISES ADDRESS 100 - 6485 120th St Delta, BC V4E 3G3		INSPECTION DATE January 23, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kyung Bum Ku		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 33

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: At the time of inspection high temperature dishwasher final rinse temperature ranged from 62 to 65 degrees C. Minimum final rinse temperature of 71 degrees C at the plate surface not achieved. Corrective Action(s): Operator instructed to setup 2 compartment sink to manually wash all dishes and utensils used for food preparation and premise is now restricted to take out only for dine in patrons. Correction ORDER issued. . Service the high temperature dishwasher and ensure it is capable of sanitizing dishes to at least 71 degrees C at the plate surface during the final rinse cycle. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Containers of cut tofu observed stored one on top of another. - Scoops and other dispensing utensils observed stored directly in dry products. - Uncovered food products observed stored in the lower section of the preparation cooler. Corrective Action(s): - Ensure all food products are covered to protect from contamination. - Store all scoops and other dispensing utensils outside of dry products. Store all scoops and other dispensing utensils in a sanitary manner. . Correct immediately. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: At the time of inspection high temperature dishwasher final rinse temperature ranged from 62 to 65 degrees C. Minimum final rinse temperature of 71 degrees C at the plate surface not achieved. Corrective Action(s): Operator instructed to setup 2 compartment sink to manually wash all dishes and utensils used for food preparation and premise is now restricted to take out only for dine in patrons. Correction ORDER issued. . Service the high temperature dishwasher and ensure it is capable of sanitizing dishes to at least 71 degrees C at the plate surface during the final rinse cycle. Violation Score: 9

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

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