INSPECTION REPORT Health Protection FEMI-CWWRZE

PREMISES NAME Sushi California (Coquitlam)		Tel: (604) 931-8284 Fax:
PREMISES ADDRESS 1111 Ponderosa St Coquitlam, BC V3B 7L3		INSPECTION DATE October 24, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jung Sun Yoon		NEXT INSPECTION DATE 4 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
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted raw fish stored above sauces in walk in cooler Corrective Action(s): Store ready fish, meat in lower shelf away from ready to eat products Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Noted staff not changing gloves -washing gloves instead of changing it?? Corrective Action(s): -Food handler to wash hands and change gloves as gloves at any possibility of contamination- changing jobs, moving around, touching garbage , switching from raw foods to cooked etc Violation Score: 9

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

Comments

Public Comments -Hand sinks adequately supplied with hot + cold running water, soap + paper towel. - Sanitizer available in spray bottles, tested @ >100ppm chlorine. - all coolers <4 degrees Celsius, all freezers <-18 degrees Celsius. - Ice machine is clean, ice scoop stored out of machine -General sanitation is satisfactory at time of visit -No sign of rodent is noted at time of visit. ** Noted some fruit flies- monitor and take action ( pour diluted bleach in all drains) ** Discussed installing splash guard for hand washing sink in sushi prep area to prevent splashing water on food/food containers ** Discussed no room storage of high risk foods ( tempura...) keep them in cooler or keep them hot >60 oC- no more then 1 hr storage ** Discussed No storage of any utensils in hand washing sinks. ** have a bucket of sanitizer in sushi prep area to store wiping rags ** No temp log sheet been kept- record temp monitoring data and keep in a log sheet Send a report re: action taken to rectify the coded issue and ** items no later then Oct 27-2023 to the attention of the area inspector via email.