INSPECTION REPORT Health Protection AKAO-AQYUD9

PREMISES NAME Sushi Maru		Tel: (604) 530-3511 Fax:
PREMISES ADDRESS 105 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE September 7, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Seoung Jin Shon		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Initial inspection # 239272 of Apr-04-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Thoroughly clean/sanitize the interior of the ice maker.) Code 205 noted on Routine inspection # AKAO-AQQU9V of Aug-30-2017 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (1. Internal temperature of shrimp in the sunomo salad bowls stored in the front upright cooler registered 12 degrees C. 2. Mayonnaise was found stored at room temperature.)

Comments

Upright cooler in the front serving area has now been repaired. Shrimp salad stored at 4 C or below. All coolers, freezers, equipment and surfaces have been thoroughly cleaned and sanitized. Floor behind the deep freezers have been cleaned to remove food debris. Spray bottles of bleach are now labelled. * Mayonnaise must be kept refrigerated once the bucket or container is opened. Temperature logs are now maintained for all coolers. * Ensure to monitor and record hot holding temperatures for miso soup and rice at least once a day. * Monitor and record sanitizer concentration (chlorine) in dishwasher and spray bottle at least once a day. * Cleaning logs must be checked on a weekly basis to ensure compliance with sanitation requirements.