INSPECTION REPORT Health Protection AKWN-BHLVKP

PREMISES NAME Kojima Sushi		Tel: (604) 522-3816 Fax:
PREMISES ADDRESS 410 6th St New Westminster, BC V3L 3B2		INSPECTION DATE November 4, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dengfeng Lin		NEXT INSPECTION DATE November 08, 2019
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Mildew found on large wooden rice paddle. 2. Small chest freezer in the back storage area is filthy. Corrective Action(s): 1. Large wooden rice paddle used to mix sushi rice was found to have mildew on it. Also, the surface of the paddle, especially around the handle area is no longer smooth. The wooden paddle appeared as though it can no longer be effectively cleaned and sanitized, and shall be removed from use immediately. The rice paddle shall be replaced with a new one that is smooth, easy to clean and does not absorb moisture. Wooden rice paddle was discarded at time of inspection. 2. The interior of the small chest freezer shall be thoroughly cleaned to prevent contamination of food. Date to be corrected: Nov 6, 2019 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): 1. The bleach sanitizer for in-use wiping cloths in the servery had a chlorine concentration of only 50ppm. 2. The cookline was not equipped with a bucket of bleach sanitizer for in-use wiping cloths. Corrective Action(s): 1. Bleach sanitizer for in-use wiping cloths shall have a chlorine concentration of 200ppm or 1 oz bleach per 4 litres of water. This bleach solution shall be changed every 3-4 hours to ensure an adequate bleach concentration. Waitress corrected at time of inspection. 2. The cookline shall be equipped with at least one bucket of bleach sanitizer for in-use wiping cloths. At time of inspection both the sushi bar and food preparation area (both on either side of the cookline) were equipped with buckets of bleach sanitizer for in-use wiping cloths, but these are too far away/inconvenient for the cook to use. Instructed staff to correct at time of inspection. Also reminded staff to ensure in-use wiping cloths are stored in the buckets of bleach and water in between uses. Also reminded staff to keep the buckets of bleach and water within easy reach (i.e. not on the floor/lower shelves). Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: The bucket of cooked tapioca pearls were not covered. Corrective Action(s): The cooked tapioca pearls need to be covered to prevent from contamination. Date to be corrected: Nov 4, 2019 Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings found in storage areas and bubble tea area of premise. Corrective Action(s): Mouse droppings were found on the floor in the back storage area where the freezers are located; at the back of the kitchen on the steel shelf (beside walk-in cooler); and on the floor, counter and storage basket in the bubble tea area. Clean up all droppings and sanitize the affected areas - especially along walls. All damaged paper/plastic products shall be discarded. Premise is serviced by a licensed pest control company. Date to be corrected: November 5, 2019 Violation Score: 9

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

Comments

Preparation cooler and walk-in cooler in the kitchen were 4 degrees Celsius or less. Chest freezer in kitchen and the 3 freezers in the back storage area were all -18 degrees Celsius or less. The two display coolers and under-counter cooler in the sushi bar were 4 degrees Celsius or less. The double-door drink cooler was 4 degrees Celsius. The bar fridge with freezer compartment (bubble tea area) was 4 degrees Celsius and -18 degrees Celsius respectively. The rice cooker/warmer and the soup urn in the servery were over 60 degrees Celsius. Food storage practices were satisfactory. Organization of storage areas was satisfactory. All hand sinks were equipped with liquid soap and paper towels. All sinks equipped with hot and cold running water. Staffs hygiene and food handling practices appeared satisfactory. General sanitation was satisfactory - except as note above regarding the mouse droppings. Low temperature dishwasher had a chlorine sanitizer residual concentration of 50ppm. Bleach sanitizers for in-use wiping cloths were 200ppm - except as noted above. Chemicals were stored in a safe manner.