Fraser Health Authority



INSPECTION REPORT
Health Protection
LTHN-AB8SPK
PREMISES NAME
Ladner Sushi		Tel: (604) 946-7781
Fax: (604) 272-5126
PREMISES ADDRESS
5034 48th Ave
Delta, BC V4K 1V8		INSPECTION DATE
June 24, 2016		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Guo Jie Lu		NEXT INSPECTION DATE
October 01, 2016
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
No Action Required
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
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 203 noted on Routine inspection # LTHN-AB5T49 of Jun-21-2016
Food not cooled in an acceptable manner [s. 12(a)] (.
1) Chopped cabbage/carrot mix stored in plastic bag in door of fridge has a label stating that it was prepared June 19 2016 - food temperature at the time of inspection was 15C.
2) Two containers of deep fried prawns on counter beside deep fryer 17C and 25C respectively (internal food temperature) )

Code 205 noted on Routine inspection # LTHN-AB5T49 of Jun-21-2016
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (.
- Slivered cucumber at sushi bar 15C
- uncovered sliced and peeled avocado at sushi bar 17C
- bowl of lettuce leaves on bottom shelf of cupboard to right of below counter cooler 17C
- raw prawns in bowl in fridge 25C
- shredded cabbage/carrot mix in stand up cooler by back door 15C)

Code 302 noted on Routine inspection # LTHN-AB5T49 of Jun-21-2016
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Buckets for cleaning cloths all had very dirty water but also had an excessive bleach concentration.)

Code 402 noted on Routine inspection # LTHN-AB5T49 of Jun-21-2016
Employee does not wash hands properly or at adequate frequency [s. 21(3)] (Soup bowl of dirty water at sushi bar being used for cleaning debris off knives and fingers. )
Comments

All work required to be done has been completed; make sure to always measure the amount of bleach added to the sanitizer buckets, do not free pour and label all foods being stored either in the refrigerators or freezers.