INSPECTION REPORT Health Protection ABRR-CWYSB7

PREMISES NAME Sushi Maru		Tel: (604) 530-3511 Fax:
PREMISES ADDRESS 105 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE October 26, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Seoung Jin Shon		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The sanitizer solution in spray bottle at front sushi bar and back kitchen area was measured at less than 50ppm concentration Corrective Action(s): - Fresh prepared solution is measured at 100ppm concentration of chlorine. Prepare fresh solution everyday before the food prep starts. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Dirt and dust accumulation is observed above the cookline around the air events and on ceiling tiles - Ice machine is not used currently, but has mold and mildew buidup - Door handles of fridges and coolers, door seals of cooler, area below cookline are not maintained in sanitary conditions Corrective Action(s): Clean the above noted areas and maintain sanitary conditions in the premises Violation Score: 9

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

Comments

Routine inspection is conducted: - All handsinks in front sushi bar, back kitchen area are supplied with hot and cold running water, liquid soap and paper towel - Upright storage coolers, prep coolers in back, sushi bar coolers- are measured at less than 4C - Storage freezers are less than -18C - Hot holding items are greater than 60C - Sushi rice is less than 4.0pH - Low temperature dishwasher is measured dispensing 50ppm chlorine solution during final rinse cycle