INSPECTION REPORT Health Protection AKAO-BFHTSR

PREMISES NAME Sushi Maru		Tel: (604) 530-3511 Fax:
PREMISES ADDRESS 105 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE August 29, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Seoung Jin Shon		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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Build up of grease and food debris noticed on the exterior and interior of all coolers, rice cookers, sushi bar coolers, ice maker and all other equipment Corrective Action(s): You must clean the exterior surfaces and shelving in all coolers. Ensure to clean all equipment on a weekly basis to prevent accumulation of food debris and grease ( By August 31, 2019). Violation Score: 15

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Screen door on the back entrance found to be broken. Corrective Action(s): Repair or replace the mesh screen so as to prevent the entry of pests. Ensure that this door is kept closed at all times. ( Aug 31, 2019) Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Excessive condensation/water pooling noticed on the bottom shelf of the fish storage cocoler. Corrective Action(s): Adjust the temperature or service the cooler to prevent water pooling. (immediately). Violation Score: 3

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

Comments

* Clean floor in all corners especially behind the deep freezers. * Do not store chemicals ( detergent ) in the front sushi preparation area. *No sanitizer logs available for the dishwasher.Ensure to test and record dishwasher chlorine levels every day. * Do not store cooked hot rice in plastic totes without cooling them first in stainless steel pans. Deep freezers are now on wheels to allow for easy cleaning. * Replace the Bleach sanitizer for the dishwasher and ensure that 50-100 ppm chlorine is dispensed in the dishwasher for sanitizing dishes * Ensure that hand sink is secured to the wall and backsplash areas cleaned and sealed properly. Upright coolers < 4 C. Preparation cooler across from the grill < 4 C Sushi bar coolers < 4 C Sushi under counter coolers < 4 C Deep freezers< -18 C. Hot holding of rice and miso soup> 60 C. Liquid soap and paper towels available at the hand sinks. Chlorine bleach sanitizer in the spray bottle tested 200 ppm. Use only 1 teaspoon bleach per Litre of water. Dishwasher final rinse tested 50 ppm after priming the rinse line a few times, Ensure to get the dishwasher serviced by a professional. General sanitation requires your constant attention.