INSPECTION REPORT Health Protection ALUI-CDMS8E

PREMISES NAME Sushi Village		Tel: (604) 941-6844 Fax:
PREMISES ADDRESS 3331 Coast Meridian Rd Port Coquitlam, BC V3B 3N6		INSPECTION DATE April 19, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jong Oh Kim		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bucket of rice left out at room temperature was at 18 deg C. Operator indicated it was left out 3 hours earlier. Corrective Action(s): Rice discarded. As discussed, foods can only be left at ambient temperature for 2 hours maximum before being moved to a cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer available at time of inspection. Corrective Action(s): Operator made bleach water surface sanitizer solution (100 ppm chlorine residual). Ensure this is available at all times throughout the day while restaurant is in operation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is food debris underneath various fridges/freezers and other equipment in the kitchen. All floors and shelves in kitchen should be thoroughly cleaned Corrective Action(s): Clean the above mentioned areas immediately. Correct by: Today Violation Score: 3

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

Comments

Routine inspection conducted: Handwash station equipped with liquid soap, paper towels, hot/cold running water Coolers at 4 deg C or less (various domestic cooler/freezer combination units throughout kitchen) Freezers at -18 deg C or less Hot holding miso soup: 71 deg C High temperature dishwasher achieved 76 deg C on rinse cycle Operator indicates that pest control visits are twice monthly but was unable to provide any recent reports/receipts. As discussed, keep all invoices/records of pest control visits on site Permit is available (posted above sushi bar, facing the kitchen) FOODSAFE certified owner on site (expiry in 2023) General kitchen area could be organized better (remove any old items not in use) Collected cheque #004669 in amount of $150.00 for permit fee