INSPECTION REPORT Health Protection 236294

PREMISES NAME Sushi California		Tel: (604) 931-8284 Fax: (604) 931-8240
PREMISES ADDRESS A - 501 North Rd Coquitlam, BC V3J 1N7		INSPECTION DATE April 15, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Young M Chung		NEXT INSPECTION DATE October 15, 2019
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 = 0

Critical Hazards: Total Number: 4

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): A pot of tonkotou sauce was being regeated inside the hot holding unit. the temperaure of tonkotou sauce is 24.9C at time of inspection. Operator said tonkotsu sauce was made 2.5 hours ago. Date to be corrected by: Corrected during inspection Corrective Action: Ensure the tonkotsu sauce is reheated to a temperature of 74C before placing tonkotou sauce in a hot holding unit Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Several spray bottles containing bleach solution were found to have a concentration of chlorine that is greater than 200ppm or less than 100ppm Date to be corrected by: Corrected during inspection Corrective Action: Ensure the concentration of chlorine in the bleach solution is between 100-200ppm. Use chlorine test strips to verify the concentration of the bleach solution. 2) Several wiping cloths are found lying on the counter at the sushi prep station. Date to be corrected by: Corrected during inspection Corrective Action: Store all wiping cloths, when not in use, in a container containing bleach solution. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Soap is not present at the handsink by the sushi prep station. Date to be corrected by: Corrected during inspection Corrective Action: Ensure liquid soap is present at the handsink at the sushi prep station at the time of inspection. 2) Bowls were placed inside the handsink at the sushi prep station at the time of inspection Date to be corrected by: Corrected during inspection Corrective Action: Do not place any objects inside the handsink. This practice discourage frequent handwashing practices Corrective Action(s): Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Several employees were observed washing their hands with gloves on Date to be corrected by: Immediately Corrective Action: Remove gloves prior to washing hands and changing gloves Corrective Action(s):

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) A container of uncooked rice was found uncovered in the dry storage room. The container was cracked Date to be corrected by: Today Corrective Action: Transfer the uncooked rice to another food grade container that is free from cracks. 2) A container containing butter was found to contain black specks. Operator did not know what these black specks were. Date to be corrected by: Today Corrective Action: Use a tight fitting lid to protect food from contamination. The container containing butter was voluntarily discarded Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Two plastic strainers were found to be chipped Date to be corrected by: Corrected during inspection Corrective Action: the plastic strainers were voluntarily discarded 2) The door of the chest freezers located beside the hot water tank and the dry storage room is observed to have holes. Date to be corrected by: April 22/2019 Corrective Action: Replace the doors of the chest freezers. Ensure the freezers are non porous, smooth, and easy to clean. Corrective Action(s): Violation Score:

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

Comments

Hot water and paper towels available at hand wash station Coolers are </=4C Freezers are between -10C to -18C Staff on duty are FOODSAFE Level certified Note: Ensure cardboard on the ground is removed. Cardboard can absorb water, making it a potential breeding ground to attract pests. Ensure all serving utensils are placed with the handles facing upwards in the container.