INSPECTION REPORT Health Protection AKAO-CG8STU

PREMISES NAME Sushi Maru		Tel: (604) 530-3511 Fax:
PREMISES ADDRESS 105 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE July 11, 2022	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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Several utensils and food containers and strainer baskets found in the hand sink located in the sushi prep area. Corrective Action(s): Ensure that hand sink is only used for hand washing, Do not store any equipment or utensils in the hand sink basin ( immediately). Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Several mice droppings noticed behind the tempura station, underneath the dishwasher and on the wooden shelving in front serving area. Corrective Action(s): 1. Clean and santiize all front wooden storage shelves to remove all droppings, All take out containers, cutlery and soup bowls/dishes must be stored in covered tupperware containers to prevent contamination from rodent droppings 2. Ensure to re-wash all dishes/bowls through the dishwasher prior to putting it back on the shelves ( July 11, 2022). 3. Continue to place glue traps underneath and behind equipment. 4. Improve general sanitation of the entire premises to help with pest control efforts. ( Immediately Violation Score: 15

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

Comments

Preparation cooler across from the cook line/grills < 4 C Tempura prep cooler below 4 C Sushi bars maintained at 4 C or below Sushi under counter coolers below 4 C Deep freezers below 4 C Upright refrigerators maintained at 4 C or below Hot holding of miso soup > 60 C. Dishwasher final rinse: 50 ppm chlorine Liquid soap an paper towels available at the hand sinks. * Pest control contract in place on a monthly basis. Ensure to thoroughly clean floors underneath and behind all equipment, coolers, dishwasher, ice makers to remove all mice droppings. Kitchen surfaces and equipment must be deep cleaned at least once a week to minimize food build up to discourse rodents. * Premises need daily attention to address sanitation issues. * Ensure to move all equipment at least twice a week to clean floors thoroughly. Clean all equipment twice a week to remove food and grease build up. * Failure to keep the premises in good sanitary condition may result in Issuance of Violation Ticket.