INSPECTION REPORT Health Protection AKAO-CEDTV2

PREMISES NAME Sushi Maru		Tel: (604) 530-3511 Fax:
PREMISES ADDRESS 105 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE May 13, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Seoung Jin Shon		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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: 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 302 noted on Routine inspection # AKAO-CEBUC8 of May-11-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No chlorine detected during the final rinse cycle of the dishwasher at the time of inspection. No sanitizer monitoring logs available at the time of inspection. Operator called the dishwasher repair person during the inspection. Correction: 1. Ensure that dishwasher has at least 50 ppm chlorine during the final rinse cycle. ( immediately) 2. Untill the dishwasher gets repaired, you must either use disposable dishes or sanitize the washed dishes by soaking in 100 ppm chlorine solution ( 1 ounce of bleach per gallon of water).

Comments

Entire premises has been thoroughly cleaned and disinfected to remove mice droppings. Good. Holes and cracks in the walls have been sealed/patched.Good. A licensed pest control company has been hired for rodent monitoring and control. Dishwasher final rinse: 50 ppm chlorine at the plate surface. The Public Health Act ORDER dated May 11 is now rescinded. Following items still need to be completed. 1. Clean floor underneath the White freezer and Single door upright cooler. 2. Clean all fume hood filters to remove build up of grease. Ensure that grease filters are cleaned every two weeks. 3. Clean floor wall junctions behind the cookline and underneath the dishwashing sink. Clean all cooking equipment remove grease build up. 4. Ensure all buckets of food items are stored off the floor in the dry storage area. Continue to monitor for signs of mice activity e.g new droppings and torn food packaging or insulation materials. Follow up inspections will be conducted to confirm compliance with the above.