INSPECTION REPORT Health Protection ADIG-D2G2F7

PREMISES NAME Sushinomichi Japanese Restaurant		Tel: (604) 856-3248 Fax:
PREMISES ADDRESS 27263 Fraser Hwy Aldergrove, BC V4W 3P9		INSPECTION DATE February 14, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dong Jun Lee		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Fresh salmon is portioned and frozen for 3 days at -18C. Operator said this is the only type of fish received fresh, others are all frozen. Corrective Action(s): For parasite destruction, fresh fish must be frozen at -20C for a minimum of 7 days or -35C for 15hrs OR Frozen at -35C until solid and then stored at -20C. Move fresh and frozen salmon to freezers and keep frozen for the above times. Ensure this is written down in your food safety plan. Date to be completed by: Immediately. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Handle for upright freezer has tape that is peeling and in poor repair for cleaning. Corrective Action(s): Ensure all surfaces are cleanable and in good repair. Date to be completed by: 1 month. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice machine has calcified build up inside and above where ice is made and dispensed. Potential mold build up, some discolouration noted. Corrective Action(s): Remove ice. Scrub and clean all areas, focus on sanitizing (e.g. with bleach solution) where ice comes out and touches any surfaces and the small water reservoir. Date to be completed by: Today. Violation Score: 9

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

Comments

Food Handler Hygiene o Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers o Operators had clean clothing for food preparation o Staff and public washrooms appear clean and are fully supplied for hand hygiene Storage Temperatures o Food in cold holding Coolers are below 4C; Sushi prep cooler with display windows are below 4C. o Food in cold holding Freezers are below -18C; frozen fish freezer in extra storage space is below -29C. o Hot holding food items are at 60C; Miso soup hot holding >63C. Food Processing and Food Protection o Specialized Food Processing - Sushi rice, pH tested between 4.0 to 4.5 (around 4.2), adequate for room temperature prep/holding. o Approved Food Source - Operator keeps receipts of food ingredients from an approved source; receipts reviewed for all fish and meat products. o Food Storage - Food is stored in covered containers, batched or portion. Coolers are organized. Maintenance and Sanitation o Dishwasher - Final rinse temperature is >71C at the plate surface (71.9C measured for max rinse) o Sanitizer bottles/buckets - have 100ppm Chlorine o Storage of chemicals is separate and away from food o Pest control - there are no signs of pests at the time of inspection. Administration o Valid operating permit is posted in public view o Staff is certified in food safety