INSPECTION REPORT Health Protection AKAO-BGKTUL

PREMISES NAME The Chef Sushi		Tel: (604) 514-3324 Fax:
PREMISES ADDRESS 21 - 20811 Fraser Hwy Langley, BC V3A 4G7		INSPECTION DATE October 2, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

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): No chlorine concentration was detected in two sanitizer spray bottles. Corrective Action(s): Add 1 tablespoon bleach per litre of water to make approx. 200 ppm chlorine bleach sanitizer solution.The sanitizer must be made fresh every 2-3 days. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Noticed a food handler cutting raw chicken near/above the prep cooler table meant for assemling bento boxes. This could lead to cross contamination of the white plastic preparation table, cooler lid and door handle and general food preparation area. Corrective Action(s): 1.Raw chicken and meats must be handled on a separate stainless steel table located away from the ready to eat preparation cooler or handling surfaces. ONLY USE RED CUTTING BOARDS FOR RAW CHICKEN. The red cutting boards and knives used for raw poultry or meats must be washed/sanitized through the dishwasher immediately after use. The stainless steel table must be cleaned and then sanitized by spraying 200 ppm chlorine bleach sanitizer. 2. Food handler must wash his hands thoroughly at the designated hand wash station after handling raw poultry or meats. The operator was asked to sanitize all surfaces during the inspection. 3. IF gloves are used for handling raw poultry-must be discarded before switiching tasks. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of debris noticed underneath the hand sink in sushi prep area and under the dishwash sink Corrective Action(s): Clean floor under the front hand sink and in all areas underneath equipment in the kitchen. Clean the sushi bar sliding doors. ( October 4, 2019). Violation Score: 3

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

Comments

Sliding door cooler at 4.5 degrees C. Main kitchen preparation cooler < 4 C. Sushi Bar cooler < 4 C. Sushi under-counter cooler < 4 C. Hot holding of miso soup > 60 C. Beverage cooler < 4 C. Upright freezer < -18 C. Deep freezer < -18 C. Dishwasher final rinse: 71.2 degrees C at the plate surface. Temperature logs are up to date.