INSPECTION REPORT Health Protection AKAO-C5CQKZ

PREMISES NAME Sushi Maru		Tel: (604) 530-3511 Fax:
PREMISES ADDRESS 105 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE July 28, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Seoung Jin Shon		NEXT INSPECTION DATE 2 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: High (≥30) Total Score = 53

Critical Hazards: Total Number: 1

301 - 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. Corrective Action(s): 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) Violation Score: 15

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Extensive food debris and grease build up noticed underneath freezers, fridges, sinks and other equipment as well as on walls. Corrective Action(s): Thorough cleaning required to remove all food debris, caked on grease and food spills from all areas. This inlcude dry storage area, main kitchen, sushi bar area and staff washroom. You must purchase and use commercial grade floor cleaner and degreaser to clean effectively. Floors were found to be too greasy and slippery at the time of inspection. ( By July 30, 2021). Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Dishwasher final rinse @25 ppm chlorine after 2-3 runs. 2. Heavy grease and soot build-up noticed on the kitchen hood canopy with filers being very greasy. Corrective Action(s): 1.Repair or adjust the dishwasher so that it is capable of dispensing at least 50 ppm chlorine at the plate surface at all times, You must monitor and record dishwasher chlorine levels every day. ( Immediatley). 2. Hire a professional vent cleaning company for cleaning the hoods. All filters must be cleaned at least every every week Vent hood must get serviced every 4-6 months or more frequently depending on the grease build up. ( By August 2, 2021) Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Operator not aware about the contents of a spray bottle, no labels observed. Corrective Action(s): ENSURE THAT ALL CLEANERS AND SANITIZING SOLUTIONS IN ALL SPRAY BOTTLES AND BUCKETS MUST BE LABELLED FOR THEIR CONTENTS AND USAGE ( IMMEDIATELY) Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Backsplash surfaces behind and around the sinks not cleanable, consturcted of drywall and tiles with grooves. Heavy grease build up noticed in these areas. Corrective Action(s): 1. Install smooth, non absorbent, durable and easy to clean finishes (e.g. FRP or stainless steel) behind double sink, hand wash and on all walls that are exposed to food debris on a regular basis. ( By August 15, 2021). 2. Floor section underneath the hand sink, double food prep sink and around grease trap found to be rough and not easy to clean, This is resulting in grease build up in thease areas. Correction: Refinish the floor to make it smooth, non absorbent and easy to clean. Violation Score: 5

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

Comments

Routine inspection * Replace all worn out light bulbs and tubelights in the kitchen ( By August 1, 2021) * Provide protective sleeves for all tube lights in the kitchen ( By August 10, 2021) * Clean all dirty ceiling tiles to remove build up of soot//grease ( By August 1, 2021) * A detailed sanitation plan ( outlining cleaning and sanitizing procedures for all equipment and surfaces) must be submitted to our office as well as kept on site for staff guidance on cleaning procedures. It was noticed that staff were not familiar with proper cleaning procedures for sushi maker machine and its components. * Sushi maker and its components must be washed using hot soapy water, rinsed with clean water and sanitized using 200 ppm bleach solution after EVERY USE. * No temperature and sanitizer monitoring logs in use at the time of inspection. You must monitor and record temperatures for all coolers as well as hot held food (rice, miso soup etc) and dishwasher sanitizer concentrations every day. * It is recommended that owner and chefs repeat their FOODSAFE level 1 course or their equivalent ( By August 10, 2021) Upright coolers below 4 C Sushi coolers < 4 C Line cooler < 4 C Tempura cooler < 4 C. Beverage cooler at 7 C. Hot holding of rice > 60 C. Bleach sanitizer in spray bottle tested 200 ppm. Failure to address the above violation may result in further enforcement action such as Health Act ORDER or Violation ticket.