INSPECTION REPORT Health Protection DSEA-CURU5F

PREMISES NAME Ki Sushi		Tel: (604) 521-1833 Fax:
PREMISES ADDRESS 45 8th St New Westminster, BC V3M 3N7		INSPECTION DATE August 16, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ken Ng		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 51

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler, sushi roll undercounter cooler, and kitchen glassdoor cooler unable to keep contents <4C Corrective Action(s): Various foods discarded including beef teriyaki, bean sprouts, crumbled salmon, udon, various deep fried goods. Operator must ensure that all potentially hazardous foods are kept <4C at all times. Staff monitor cooler temperatures and take corrective action sometimes. Staff/operator must take corrective actions when coolers are unable to maintain contents <4C. including moving contents to working cooler units or repairing cooler units. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: REPEAT OBSERVATION: containers of raw chicken and raw pork stored above vegetables (boxes of broccoli and zucchini) in the walk-in cooler Corrective Action(s): Raw meats moved away from vegetables. Ensure that raw meats are stored below vegetables and other ready to eat foods. Failure to keep food protected from contamination will result in the violation tickets/fines Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Numerous cockroaches noted throughout the premises, including on glue boards, in printer units, on take out containers, on the sushi bar counter, and on ice cream bowl shelf. Cockroach egg sacks found under the microwave, around the sushi boats, and around the take out containers Corrective Action(s): Thorough cleaning of the premises, particularly around the sushi bar and server stations is required. Have pest control service the unit and advise on how to eliminate the cockroach infestation. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: glue boards stuck on walls to cover holes in the bar area (under the sink and beside the glass door cooler) Corrective Action(s): Cover the wholes completely with a clean and non-absorbent surface. Do not use glue boards for covering holes Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 3X cooler units (kitchen glassdoor cooler, kitchen prep cooler, and sushi roll undercounter cooler in sushi bar) unable to maintain contents <4C. Ambient temperature measured 11C, 13C, and 10C respectively) Paper towel dispenser missing at hot station handwash sink.and server sink Corrective Action(s): Cooler contents removed and moved to working cooler units. Repair the cooler units and ensure that they maintain contents <4C at all times. Ensure that paper towel is stored in a sanitary manner for use by staff Violation Score: 15

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 (3C), kitchen glass door cooler (11C), kitchen 2 door undercounter cooler (2C), kitchen prep cooler (13C), sushi bar coolers (L 2C, R 0C), sashimi undercounter cooler (2C), roll undercounter cooler (10C) and stand up cooler (2C) measured < 4 degrees C =All storage room freezers measured < -18 degrees C, walk-in freezer measured -22C =Teriyaki chicken hot holding (64C) and miso soup hot holding (63C) measured >60C =Low temperature dishwasher measured 100 ppm chlorine at the dish washer =Surface sanitizer solution measured 100 ppm chlorine and rags were stored in solution =Dedicated prep sink available for food preparation =Ice machine maintained in a sanitary manner =FOODSAFE level 1 certified staff on site, permit posted in a conspicuous location =Sushi rice pH measured <4.6 at the time of inspection