INSPECTION REPORT Health Protection DSEA-BBYUDH

PREMISES NAME Ki Sushi		Tel: (604) 521-1833 Fax: (604) 931-1368
PREMISES ADDRESS 45 8th St New Westminster, BC V3M 3N7		INSPECTION DATE May 8, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Qi Zhao (Charles)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: par cooked teriyaki chicken and beef stored in large/deep metal containers and left out to cool with lids. both products cooked off at 11am (3.5 hours prior). chicken measured 47C and 46C internal, and beef teriyaki measured 41C internal. Corrective Action(s): All products discarded. ensure that potentially hazardous foods are cooled quickly in a single layer. do not stack correction order issued to cool par cooked chicken and beef for teriyaki in a single layer. cooling must be conducted quickly from 60C to 20C in 2 hours, and 20C to 4C in 4 hours. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 issues; -spinach for spinach gomae left out at room temperature in the kitchen. product measured 18C -sunomono ingredient and fruit fridge measured 7 degrees C ambient temperature over 30 minutes -sushi roll and nigiri undercounter cooler measured 8 degrees C ambient temperature over 30 minutes. Corrective Action(s): discarded spinach. sunomono and sushi roll/nigiri cooler contents moved to working cooler units. monitor and record cooler temperatures during operations. ensure that all cooler units are capable of holding contents <4C. ensure that all cold potentially hazardous foods are held <4C at all times. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 3 issues; -knives stored between back work counter and back of sliding glass door cooler; this is not a sanitary area -vegetable peeler found to have food debris stuck on blade and plastic handle -plastic wrap dispenser at the back work counter found to have food debris build up on the unit Corrective Action(s): do not store knives in the above noted area. Must be stored in a sanitary manner. Ensure that the vegetable peeler and plastic wrap dispenser are cleaned thoroughly. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: sanitizer solution measuring 100 ppm chlorine not available in food handling area (grill area). kitchen sanitizing cloths left out on cutting boards Corrective Action(s): Operator re-made solution. ensure that sanitizing cloths are stored in sanitizer solution when not in use. have in a convenient location in kitchen at all times of operation correction order issued to have sanitizer solution available at 100 ppm chlorine at all times of operation. surface wiping cloths must be stored in sanitizer solution when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Various raw meats stored over fresh vegetables (ready to eat foods) in the walk-in cooler; -bag of beef stored above cabbage -raw wonton/gyoza filling in a bowl stored over box of iceburg lettuce -raw ground meat in a bowl stored over a box of iceburg lettuce Corrective Action(s): Organize walk-in cooler and dedicate shelves with the following labels; RAW MEATS RAW SEAFOOD VEGETABLES COOKED FOOD ensure that all raw meats and raw seafood are stored above vegetables, cooked food, and other ready to eat products. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Back storage area requires cleaning in the following areas; -under the fish defrosting sinks -behind the chest freezers -under the beer storage shelf Corrective Action(s): Clean the back storage area. this must be done on a more frequent basis. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: sushi roll/nigiri undercounter cooler and upright single door glass cooler unable to maintain contents <4C Corrective Action(s): Do not use the cooler units for storage of potentially hazardous foods until repaired. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 2 issues noted; -Light bulb for walk-in cooler must be brighter. bottom shelves are too dark to be observed. -Walk-in cooler shelves peeling and require cleaning and repainting Corrective Action(s): Provide a brighter lightbulb for the walk-in cooler. staff must be able to easily identify soiled shelves and food as well as organize properly. Clean and repaint all walk-in cooler shelves. due: 2 weeks Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (1C), kitchen 2 door undercounter cooler (2C), kitchen prep cooler (1C), sushi bar coolers (1C and 4C), sashimi cooler (1C), double sliding glass door cooler (2C), and storage area cooler (4C) measured < 4 degrees C =all storage room freezers measured < -18 degrees C, walk-in freezer measured -18C =rice hot holding (63C), miso soup (72C), measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Dedicated prep sink available for food preparation =some organization of the walk-in cooler required. discussed labelling dedicated shelves as per violation above (raw meat, cooked foods, vegetables, etc) =No evidence of pest activity noted at the time of inspection =Ice machine maintained in a sanitary manner tin can used for portioning dry rice. do not use tin cans, obtain a scoop for portioning rice correction order issued for sanitizer solution as well as cooling of hot potentially hazardous foods. similar future violations may result in the issuance of fines or closure orders.