INSPECTION REPORT Health Protection DSEA-CDNU6R

PREMISES NAME Ki Sushi		Tel: (604) 521-1833 Fax: (604) 931-1368
PREMISES ADDRESS 45 8th St New Westminster, BC V3M 3N7		INSPECTION DATE April 20, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Qi Zhao (Charles)		NEXT INSPECTION DATE April 25, 2022
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: High (≥30) Total Score = 58

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): par cooked teriyaki beef stored in metal container on top of flat grill measured 49C internal. Corrective Action(s): discarded. ensure that hot potentially hazardous food is kept >60C at all times 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): low temperature dishwasher measured 0 ppm chlorine at the dish surface. operator does not check sanitizer concentration daily. Observed a large box stored on top of the dishwasher detergent and sanitizer buckets Corrective Action(s): buckets were moved and dishwasher was run several cycles. Sanitizer measured >50ppm chlorine by the end of the inspection. Operator MUST check the dishwasher sanitizer concentration DAILY. Chlorine sanitizer must be >50ppm. Keep detergent and chemical buckets clear of obstructions on top as this can pinch the chemical supply lines. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: REPEAT OBSERVATION: bowls of raw chicken stored above spinach and ready to eat vegetables Corrective Action(s): DO NOT store raw meats above ready to eat foods including cooked foods, vegetables, etc Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Multiple dead mice observed throughout the premises: 1X hot water tank floor, 1X dry storage trap, 3X back entrance hallway, 2X under dining room table Rodent droppings observed on the floor and in corners throughout the premises, as well as on top of the dishwasher and dishwasher chemical buckets 1X dead cockroach observed at the entrance of the dry storage room Corrective Action(s): Facility requires a thorough deep cleaning and establishment of a pest control program. Operator must clean facility on a more frequent basis. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 2 issues: Pest entrance holes observed around the following areas; -walk-in cooler entrance area baseboards -behind the bar (facing the back dining area -around the dry storage room corners -mens washroom Shredded insulation found around debris tray of grill Corrective Action(s): Remove broken baseboards and fill rodent entry holes. Remove the shredded insulation around the debris tray of the grill Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Rotting baseboards observed around walk-in cooler entry area and back entry hallway. Lightbulb burnt out at back entry hallway preventing proper cleaning and identification of pests Corrective Action(s): Replace the broken and rotting baseboards throughout the premises. Replace all burnt out lightbulbs Violation Score: 5

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 (2C), kitchen glass door cooler (1C), kitchen 2 door undercounter cooler (3C), kitchen prep cooler (2C), sushi bar coolers (L 2C, R0 C), sashimi undercounter cooler (2C), roll undercounter cooler (0C) and stand up cooler (0C) measured < 4 degrees C =All storage room freezers measured < -18 degrees C, walk-in freezer measured -20C =Teriyaki chicken hot holding (62C) and miso soup hot holding (69C) measured >60C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface after several cycles. TEST THE MACHINE EVERY DAY =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