INSPECTION REPORT Health Protection MUPN-D2MU9B

PREMISES NAME Sushiway		Tel: (778) 855-0240 Fax:
PREMISES ADDRESS 1150 - 1502 Broadway St Port Coquitlam, BC V3C 6L6		INSPECTION DATE February 20, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Eric (Dong Hyun) Lee		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Reviewed cleaning and sanitizing procedures of long white cutting boards and they are being cleaned and sanitized at the end of the day. 2) Also tested one sanitizer bottle at the sushi bar area which had no detectable level of sanitizer. Corrective Action(s): 1) These need to be wiped down and sanitized every four hours (typically this would be at the end of the lunch rush and again after the dinner rush). Review this with staff and ensure that the cutting boards are also sanitized after lunch. 2) The bleach inside the bottle breaks down over time. Sanitizer in side the spray bottles needs to be changed every few days if it is not used often. Sanitizer bottle refreshed during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Single use water bottle observed being stored in with the ice that is used for customers drinks. Corrective Action(s): Do not store anything in with the ice because the bottle could be dirty on the bottom and the ice is put into customers drinks. Violation Score: 3

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

Comments

General observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Good food storage practices noted such as meat stored separate from all other foods √ Food up off floor ≥6”, good stock rotation noted, all food on coolers covered √ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel √ Bleach sanitizer available at 100ppm in spracy bottles (with exception on one noted above) √ Low temperature dishwasher at or just above 50ppm chlorine √ Two compartment sink stocked with dish soap, sanitizer, hot and cold running water √ Equipment appeared to be in good working order √ General sanitation and maintenance is good √ No signs of pest infestation noted. Pest control company in once per month √ Thermometers present. Recommend recording daily checks for monitoring. √ Staff with FoodSafe (or equivalent) present. √ No concerns with staff hygiene or food handling noted during inspection √ Permit posted in visible location