INSPECTION REPORT Health Protection DKAL-CSYRNZ

PREMISES NAME Sanjo Sushi		Tel: (604) 553-7556 Fax:
PREMISES ADDRESS 546 6th St New Westminster, BC V3L 3B5		INSPECTION DATE June 20, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yu Jin Ji		NEXT INSPECTION DATE 5 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 = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Service utensils including tongs, rice paddles, spatulas, and frying rings were being stored in room temperature water. Corrective Action(s): All of the noted utensils were taken to the dishwashing sinks at the time of inspections. Service utensils that are to be continuously used throughout the day must be replaced every 2 hours, stored in ice (at 4C or less) or kept in hot water (60C or above) to prevent the growth of pathogens. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats dispenser was malfunctioning. 50 ppm QUATS was measured using the inspector's test strips, while the operator's test strips detected 0 ppm QUATS. Corrective Action(s): Operator made 100 ppm chlorine residual solution using household bleach at the time of inspection. Wipe down all counters with the bleach sanitizer. Have the QUATS dispenser repaired and check the concentration of the sanitizer prior to use. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted. Temperatures: Preparation coolers (x3) were maintaining at least 4C Stand up cooler was maintaining 3C Stand up freezers (x2) had an ambient temperature of at least -18C Chest freezers (x3) had an ambient temperature of at least -18C Hot holding units (x3) were holding soups and rice at an internal temperature of at least 60C. Sushi rice had a pH of less than 4. Thermometers are available. Sanitation: Hand washing sinks were equipped with hot and cold running water, liquid soap, and disposable paper towels. Ensure paper towels are kept in a stand to prevent cross contamination. 100 ppm chlorine residual solution was available on site. *see violation above Low temperature dishwasher had a wash cycle temperature of 52C and maintained 50 ppm chlorine residual at the dish surface after the final rinse cycle. 2 compartment sink is equipped with plugs. Ventilation hood over the deep fryers is in satisfactory sanitary condition. Frequent cleaning is recommended. NOTE: It is recommended that the facility be deep cleaned to prevent build up of grease and food debris in hard to reach areas (under shelves, behind coolers, and around the cookline). General: At least one staff on site has valid food safe level 1 certification. Valid until Nov 24, 2023 No pest activity noted at the time of inspection Permit is posted