INSPECTION REPORT Health Protection VCHN-B9JR4B

PREMISES NAME Sushi Wara		Tel: (604) 596-4460 Fax:
PREMISES ADDRESS 100 - 6485 120th St Delta, BC V4E 3G3		INSPECTION DATE February 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kyung Bum Ku		NEXT INSPECTION DATE March 12, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection 2 bags of frozen chicken being thawed in the kitchen designated hand sink. Corrective Action(s): The designated hand wash sink is for handwashing purposes only. Do not thaw frozen food products, clean dishes, etc. in this sink. Future non compliance will result in the issuance of a violation ticket. Violation Score: 25

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 bags of frozen chicken thawing in the designated hand sink. Container with standing water with frozen salmon thawing on the floor in the kitchen. Corrective Action(s): Ensure all frozen potentially hazardous foods are thawed under cold running water or a cooler. Instructed staff to relocate bags of chicken to the lower section of the preparation cooler and to thaw the salmon under cold running water in the sink. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE level 1 expired on July 29, 2018. Corrective Action(s): Operator must retake and pass FOODSAFE level 1 by March 12, 2019. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: At the time of inspection operator not onsite and no staff on duty has FOODSAFE level 1 or equivalent. Corrective Action(s): In operator's absence ensure at least one staff on duty has FOODSAFE level 1 or equivalent. Send sushi chef to take FOODSAFE level1 by March 12, 2019. Violation Score: 1

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

Comments

Routine inspection: Last entry for temperature monitoring records show February 4th. Monitor and record temperatures of all coolers, freezers, and hot holding on a daily basis. Have records available for review at all times. Sushi bar display case at 4 degrees C. Under the counter cooler at 3 degrees C. Bleach sanitizer solution available for use in labeled spray bottles and container. Reminder to store all wiping cloths in this solution when not in use. Hand sink in sushi bar provided with liquid soap and paper towels. Reminder to be diligent in adequate hand washing. Wash hands frequently and whenever hands become soiled. Servery under the counter cooler at 4 degrees C. Hot holding at or above 60 degrees C. Dimchae cooler with drawer sections at or below 4 degrees C. Dishwasher registers 71 degrees C at the plate surface during the final rinse cycle. Preparation cooler inserts and lower section at or below 4 degrees C. Glass door cooler at 4 degrees C. Left freezer at -16 degrees C. Right freezer at -16 degrees C. Freezer in hallway at -20 degrees C.