INSPECTION REPORT Health Protection JELR-CG9U85

PREMISES NAME Edo-Ya Sushi		Tel: (604) 948-9018 Fax:
PREMISES ADDRESS 1350 56th St Delta, BC V4L 2A4		INSPECTION DATE July 12, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Seyeon Lee		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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: Moderate (16-29) Total Score = 25

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Several holes have been sealed. Traps empty. Pest contract is in place and report reviewed during inspection. Water leaks under hand sink and at hot water tank have been fixed. Corrective Action(s): Continue to monitor for pests, clean up spilled food promptly, and seal any remaining holes where pests may enter so that premises will be free of pests. Repair water leak under dishwasher. All food to be in pest proof bins. Recommend increasing frequency of inspection by licenced pest control. Provide copy of July report from licenced pest control to Fraser Health. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A deep cleaning of the entire kitchen and premises has been done - good. Some droppings still noted in dry storage area. Corrective Action(s): Continue to follow a routine cleaning schedule and clean up all droppings right away as part of your pest monitoring program. Remove all unneeded items and keep food and materials at least 6 inches up off of the floor to make it easier to clean and to monitor for pests. Clean and sanitize all counters, utensils, etc. before starting food preparation and clean and sanitize throughout day. Violation Score: 9 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Corrective Action(s): Provide your updated written sanitation plan and cleaning schedule to Fraser Health. Provide copy of July pest control report. Violation Score: 1

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

Code 205 noted on Routine inspection # JELR-CG93N3 of Jul-11-2022 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Tofu stored on ice packs is at 44 F. Server 2 door (glass door) cooler is keeping a temperature of about 43/44F. Correction: Add extra ice to tofu. Adjust the glass door cooler. All potentially hazardous foods are to be stored at 4 C/ 40F or colder. Code 302 noted on Routine inspection # JELR-CG93N3 of Jul-11-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher does not have a chlorine sanitizing rinse (0ppm chlorine detected after final rinse). The hot water does not meet 82C / 180 F at the gauge and the temperature of the water inside of the machine only reached 65-68C using thermometer. A temperature test strip did not change colour wihich indicates that 71 C/ 160 F was not reached during the final rinse. The machine had already been used during the day and the machine was run 4 times. Correction: Immediately use 100ppm chlorine (1/2 - 1 tsp or 5mL of domestic bleach in 1 liter of water) to sanitize all surfaces, including utensils, dishes, cutting boards, equipment, shelves etc. Repair, adjust, or service the dishwasher so it can provide a final sanitizing rinse as per manufacturer's specifications (such as 50ppm chlorine or 160F water temperature measured inside of the machine).

Comments

Follow up inspection. Order is lifted (rescinded). Server cooler - air and food temperature <4C - good. Tofu is in fridge. Pre-cool sushi display before using to store food. Commercial dishwasher has been adjusted and now has a final sanitizing rinse of >71C as measured inside of the machine. Chlorine in spray bottle - good. ***Clean and sanitize all surfaces, utensils, etc. before starting food preparation every day. Most food is in pest proof bins. Discussed food storage (15 cm /6 inches up off of floor and in containers with lids). A deep cleaning has been done - see above. Continue with regular routine cleaning and follow a written cleaning schedule. Update your sanitation plan. Keep copies of your FoodSafe certificates on site. Check BCCDC website for information on Sushi and food safety - this can be part of your food safety plan. Operator has pH strips to verify that the sushi rice has a pH of <4.6 (or discard if rice pH is >4.6) - good. Pest control - see above. Signature not required. Copy of report provided to Manager.