INSPECTION REPORT Health Protection AKAO-C5MQSS

PREMISES NAME Sushi Maru		Tel: (604) 530-3511 Fax:
PREMISES ADDRESS 105 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE August 6, 2021	TIME SPENT 1 hour
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Code 301 noted on Routine inspection # AKAO-C5CQKZ of Jul-28-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Interior and exterior surfaces of all sinks, upright coolers, under counter coolers, shelving, line coolers were found be dirty with food and beverage spills. Correction: You must clean and sanitize all of the above equipment, tables, and shelves by July 30th. All storage pans and shelving must be removed from the coolers for proper and thorough cleaning ( July 30th, 2021)

Comments

Floors have been thoroughly cleaned throughout the premises; areas underneath and behind equipment appeared clean. Good. Operator is now using commercial floor cleaner/degreaser. Ensure to follow manufacturer's instructions for use. All equipment have been cleaned and sanitized Some tube lights have bee replaced in the kitchen, however lights still require replacing above the preparation cooler ( By August 10, 2021). Kitchen hood canopy has been professionally cleaned. Ensure to get it professionally cleaned/serviced every 4 months or more frequently as needed. All items are now being stored off the floor. Cleaners and sanitizers are now labelled. Following items are still outstanding. 1. Refinish walls behind the sink with washable materials 2. Install water proof coverings ( e.g. FRP ) for all worn out drywall surfaces near the entrance to the kitchen as well as behind the kitchen hand sink. 3. Replace the missing light bulbs. 4. Ensure that dishwasher maintains 50 ppm chlorine or higher at all times. Monitor chlorine concentration daily 5. Monitor and record fridge and hot holding temps daily. 6 Submit a revised sanitation plan by August 31st 7. Ensure that all chefs and owner complete FOODSAFE or equivalent by August 25th.