INSPECTION REPORT Health Protection SMAW-B5MUX9

PREMISES NAME Maguro Sushi		Tel: (604) 940-2267 Fax:
PREMISES ADDRESS 5241 Ladner Trunk Rd Delta, BC V4K 1W4		INSPECTION DATE October 17, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Hakki Chung		NEXT INSPECTION DATE 1 Month
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several containers of tempura behind sushi bar are left at room temperature; Internal temperatures are as follows; smoked salmon 25.9 Celsius, deep fried salmon is 21 Celsius, tempura prawns are 21 Celsius, tempura yams are 23.1 Celsius. All discarded. Do not keep tempura at room temperature. Keep hot or cold or cook to order. Corrective Action(s): Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Some containers of water used for storing utensils are warm (approx. 20 Celsius.) If using water for storing utensils use ice water. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several packages of prawns left on counter to thaw. Moved to cold water. Thaw in fridge or in cold water. Corrective Action(s): Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen and sushi bar require a thorough cleaning. Food debris noted on shelves, walls and floors in numerous areas. Corrective Action(s): Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Duct tape around squeeze bottle at sushi bar. This is not cleanable. Do not use duct tape on any food containers. 2) Dry cloths are used throughout kitchen for absorbing grease. They line shelves, work tables and other surfaces. Do not use cloth, cardboard, or any other absorbent materials on shelves or work tables or any other surface. Corrective Action(s): Violation Score: 3

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

Comments

Several improvements over last inspection. Chicken in hot holding unit in kitchen was cooked through and was being hot-held >60 Celsius. Good. Crab meat at bar was well refridgerated in ice. Bleach water in squeeze bottles was 200 ppm. Bottom shelf of prep table is refinished. Duct tape covered boxes are removed. All fridges are < 4 Celsius. Hot holding is > 60 Celsius. Hand sinks are stocked and working. no sign of pests. Dishwasher reached 74 Celsius at plate level.