INSPECTION REPORT Health Protection AKAO-B8WT4V

PREMISES NAME Sushi Maru		Tel: (604) 530-3511 Fax:
PREMISES ADDRESS 105 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE January 30, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Seoung Jin Shon		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): Violation Score: 15

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # AKAO-B8QRFR of Jan-24-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Heavy build up of food debris noticed inside all coolers, tempura cooler and meat cooler. Frost build up notiecd in the freezers. Correction: Clean all coolers ( Sushi bar, under counter coolers, upright coolers) and freezers to remove food debris. Ensure to sanitize the surfaces using 200 ppm chlorine sanitizer especially in raw meat storage coolers ( by January 30, 2019)

Comments

*A new freezer has been purchased for storage of frozen fish. Ensure to discard the old freezer and start using the new one immediately. New tubelights have been installed in the kitchen, however lighting intensity is still inadequate. Some areas of the premises and majority of equipment have been cleaned. However, cleaning has not been done thoroughly. Following outstanding items must be addressed before Feb 5, 2019. 1. Ensure to clean the door rails of all coolers thoroughly to remove any food debris. Clean all exterior surfaces of the coolers 2. Exterior surfaces of rice cookers have food build up. Clean and sanitizer thoroughly. 3. Clean the floor in the kitchen especially in all corners. 4. Repaint the storage stool in the front sushi bar with washable glossy paint to make it easy to clean. 5. You must write dates of filling on each chlorine bleach sanitizer spray bottle. Ensure to refill after two days. 6. Clean all prep coolers by removing all shelves. 7. Clean the middle prep table by removing all items first. 8. All cleaning tasks must be documented on a cleaning checklist 9. The sanitation plan must be available on site at all times Failure to maintain the premises in a sanitary condition will result in a Violation Ticket or other enforcement action.