Fraser Health Authority



INSPECTION REPORT
Health Protection
234842
PREMISES NAME
The Chef Sushi		Tel: (604) 514-3324
Fax:
PREMISES ADDRESS
21 - 20811 Fraser Hwy
Langley, BC V3A 4G7		INSPECTION DATE
December 14, 2016		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Myeongsun Song		NEXT INSPECTION DATE
2 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
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 Initial inspection # 238258 of Dec-12-2016
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Dishwasher reached 69°C during final rinse. Adjust the hot water temp from the water tank. The final rinse temp must be 82°C at the manifold & 71°C at the plate surface)

Code 303 noted on Initial inspection # 238258 of Dec-12-2016
Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] (Hot water at the double sink registered 34°C. Repair or adjust the hot water tank so that hot water is available at least 45°C at all sinks)
Comments

Hot water temperature at all sinks measured >50°C at the time of inspection
Dishwasher final rinse = 72°C
Sushi bar <4°C
Main prep cooler <4°C
Sliding door cooler <4°C
All raw wood surfaces within the kitchen area have been stained. Use one more coat to make the wooden surfaces smooth + easy to clean
Liquid soap + paper towels available at the hand sink
Bleach sanitizer available (200 ppm)
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: 234842
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments: Explained regulatory requirements for Trans Fat limits
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment