INSPECTION REPORT Health Protection LORN-AHAVT4

PREMISES NAME Sushi Wara		Tel: (604) 596-4460 Fax:
PREMISES ADDRESS 6485 120th St Delta, BC V4E 3G3		INSPECTION DATE January 4, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sung Ju Kim		NEXT INSPECTION DATE January 06, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Cooked chicken is being cooled in the prep cooler Corrective Action(s): Prep coolers are not made for cooling foods - they do not cool hot foods adequately. Large quantity of chicken is blocking air flow to the rest of the cooler. Please come up with a better solution for cooling foods Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1. Upright glass door cooler measures above 4C (air temperature is 8C). 2. Inserts in the prep cooler are being double stacked. Corrective Action(s): 1. Adjust or repair cooler as necessary to maintain 4C or colder. Replace thermometer as it is not accurate. Reorganize food and containers in cooler to help with airflow - keep lower amount of stock in restaurant at one time to help reduce overstocking coolers 2. Do not double stack inserts in the prep cooler - inserts kept on top of other inserts are not cold Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Bleach is available in a sanitier bucket, but it is not being used. Cloths wet with water only are being used on the sushi prep cutting boards Corrective Action(s): You must use sanitizer on cutting boards and food contact surfaces frequently throughout the day. Store wiping cloths in sanitizer solution when not in use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: At time of inspection, both handwashing sinks were blocked with food containers. Corrective Action(s): Do not use handsinks for thawing food or for storing food container - handsinks must be always free for handwashing. Use the prep sink for washing and thawing food. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Scoop for mayonaise being stored inside mayonaise container Corrective Action(s): Do not store scoops inside food containers . Use scoop once and then wash it before next use. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Overall cleaning of the kitchen needs improvement - food debris observed under shelving and equipment, and on doors/walls/handles Corrective Action(s): Please clean thoroughy under all equipment and clean all surfaces and handles Violation Score: 9

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

Comments

Overall kitchen is cluttered and too much product is being stored. Order smaller amount of quantity of dry good and refrigerated goods. Coolers need less stocked inside to help with airflow. Dry goods must be stored on the dry good shelves and not on the floor. In all other coolers, the air temperature measured 4C, however not all food temperatures were less than 4C, likely due to overstocking. Dishwasher final rinse measured above 71C at dish surface.