INSPECTION REPORT Health Protection ACLK-CPJUSH

PREMISES NAME Sushico Japanese Restaurant		Tel: (604) 773-2478 Fax:
PREMISES ADDRESS 102 - 20065 Langley Bypass Langley, BC V3A 8R6		INSPECTION DATE March 2, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hee Jung Jin		NEXT INSPECTION DATE March 08, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 62

Critical Hazards: Total Number: 4

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher only reaching 68.3C at the highest temperature. Corrective Action(s): Have dishwasher serviced/repaired so it can reach 71C at dish surface to ensure all dishware is being properly sanitized. Staff shown how to wash and sanitize the dishes using the 2 compartment dishwashing sink and bleach solution. Ensure dishes are being sanitized by placing in bleach solution then air drying. DO NOT use dishwasher until it has been repaired. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Hand sink beside the cookline does not have hot water, plumbing not working. Food prep sink beside 2 compartment sink also does not have hot water. Corrective Action(s): Repair plumbing so both sinks have hot and cold running water. by March 8/23 Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand sink beside the cookline does hot have hot water, plumbing not working Corrective Action(s): Fix tap on sink to ensure staff can wash their hands. By March 8/23 Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff in the back kitchen not washing their hands due to lack of working hand sink Staff using gloves as a substitute for hand washing Corrective Action(s): Ensure staff are washing their hands using the front hand sink until back hand sink is repaired. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat stored above ready to eat foods in the fridges. Corrective Action(s): Ensure raw meat is always placed below ready to eat foods such as vegetables and pre-cooked items Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Observed a dead mouse in a trap in the back storage area, droppings under storage shelves and 2 chewed potatoes in an open storage container. Corrective Action(s): Potatoes have been discarded. Have pest control come and remove the mouse and install more traps. Conduct a thorough cleaning of the kitchen to remove all droppings and food debris that will attach rodents. By march 8/23 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning to remove food, dirt, grease and rodent droppings. Corrective Action(s): -Shelf where bento box trays are stored. Remove cardboard from the shelf as well -Under all storage shelves, storage units and anything stored on the floor -under cookline and dishwashing area. -Wall behind 2 compartment sink has a lot of mildew growth By March 8/23 Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Fix the following items in the restaurant Corrective Action(s): -Dishwasher so it reaches 71C at dish surface by march 8/23 -back hand sink tap so it has hot water for hand washing by March 8/23 -back food prep sink so it has hot water by March 8/23 Violation Score: 9

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

Comments

-front hand sink fully equipped with soap and paper towels -all temps met health requirements -bleach spray bottle at 100ppm