INSPECTION REPORT Health Protection DSEA-CJ7UHS

PREMISES NAME Ki Sushi		Tel: (604) 521-1833 Fax:
PREMISES ADDRESS 45 8th St New Westminster, BC V3M 3N7		INSPECTION DATE September 12, 2022	TIME SPENT 2.25 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 = 72

Critical Hazards: Total Number: 4

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Brown rice in the storage room was found to have a hole in the middle of the bag. noted chew marks around hole Corrective Action(s): discarded. Move all foods into pest proof containers. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): REPEAT ISSUE: teriyaki beef parcooked and hot held on the stove at 45C. Corrective Action(s): discarded. Do not use this area for hot holding as it is not capable of hot holding foods >60C 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 at the time of inspection Corrective Action(s): repaired during inspection by technician. ensure that the dishwasher's sanitizer solution is checked daily. must measure 100 ppm chlorine at the dish surface Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen grill area handsink hot water broken and turned off due to a leak. Corrective Action(s): Repair the handsink and ensure that all sinks have liquid soap, paper towels, and hot/cold running water Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: multiple issues: -dead rat found underneath 2 compartment sink -dead mouse found in sticky trap beside chest freezer at server station -multiple (100+) dead and live cockroaches noted in traps and running around under equipment throughout the facility -rodent droppings noted on kitchen counter tops (between bowls and plates) -cockroach eggs and debris noted in dishwasher control unit -mice droppings noted throughout the facility and on various surfaces -rat droppings noted in storage room floor, sushi bar floors, and under the dishwasher Corrective Action(s): contact pest control service and have them service the unit fully and provide recommendations for improvement. clean and remove all pests and droppings/debris/eggs move food products into pest proof containers conduct a deep clean of the facility, remove equipment from walls and clean under them Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gaps/holes observed in the following areas: -floor/wall joint beside the upright freezer (next to the upright mixer in the storage room) -hole noted at baseboard corner at the walk-in cooler entrance -hole noted above baseboard at walk-in cooler entrance -holes noted around sink waste pipe to wall at storage room sink this is not an exhaustive list Corrective Action(s): Fill the holes and gaps with steel wool and expanding foam. Work with pest control service to find all other holes and have them filled/blocked Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of the facility was poor. Debris and food splatter noted in the following areas: -under the sushi bar garbage area -under the storage room 2 compartment sink -storage room in general Corrective Action(s): clean the above noted areas. this is not an exhaustive list Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: REPEAT ISSUE: low temperature dishwasher measured 0 ppm chlorine at the dish surface Corrective Action(s): Staff called technician, machine was repaired during inspection. Operator must develop tracking sheet to ensure that the dishwasher's sanitizer concentration is checked daily. Violation Score: 9

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 (1C), kitchen glass door cooler (4C), kitchen 2 door undercounter cooler (4C), kitchen prep cooler (4C), sushi bar coolers (L 2C, R1 C), sashimi undercounter cooler (1C), roll undercounter cooler (4C) and stand up cooler (4C) 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 (69C) measured >60C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface after repair. 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 Closure order issued: operator must conduct a deep cleaning of the facility and repair pest entry areas. thoroughly clean all dishware by putting it through the dishwasher. develop a cleaning plan and schedule. develop a dishwasher sanitizer concentration log and a fridge temperature log. AMENDMENT Dec 07, 2022; violation 401 amended to "corrected at the time of inspection"