INSPECTION REPORT Health Protection JELR-CM5V42

PREMISES NAME Sushi Gurume		Tel: (604) 948-9018 Fax:
PREMISES ADDRESS 1350 56th St Delta, BC V4L 2A4		INSPECTION DATE December 15, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Seyeon Lee		NEXT INSPECTION DATE December 20, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 61

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk in cooler - air temperature is about 44F and food temperatures range from 44-46F. Corrective Action(s): All potentially hazardous foods are to be stored at 4C/ 40F or colder. Walk in cooler is to be working properly to keep food at this temperature. If the cooler cannot be adjusted, move potentially hazardous foods (meat, poultry, fish, cooked food, etc.) to an alternate cooler (prep coolers). Produce can continue to be kept in the walk in cooler. Some food being moved to alternate cooler during inspection. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Shelves, counters are not being routinely cleaned and sanitized. Accumulation of grease noted. Corrective Action(s): Clean and sanitize all counters, tables, shelves etc. routinely. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Staff washroom requires paper towels. Corrective Action(s): Provide paper towels in staff washroom. Paper towels at all hand sinks to be in dispensers or provide counter top dispensers. Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Evidence of pests noted in monitoring trap and mouse droppings noted on shelves, in cupboards, and on floor. Food seems to be in pest proof containers. Insect pests (silverfish) also noted. Pest contract is in place and report reviewed. Corrective Action(s): Premises to be free of pests. 1. Deep clean premises and keep premises clean. Clean up spilled food and grease right away (or every night). 2. Continue to keep food in pest proof containers and clean and sanitize all work and food contact surfaces at start of each shift. 3. Repair all leaks (remove sources of water). 4. Remove items in recycling room and any unneeded items to reduce areas where pests may nest. 5. Seal all entrances where pests may enter and follow recommendations of licensed pest control expert. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor, shelves, etc. are not being cleaned regularly. There is an accumulation of dirt, food debris, grease, etc, espectially in hard to reach areas. Corrective Action(s): Thoroughly deep clean kitchen, dry storage areas, and entire premises. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Styrofoam containers used to store cold food are not easy to clean. Corrective Action(s): Food containers, if not single use only, are to be made of food grade material and to be cleaned and sanitized often (at end of shift). Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Gauge on commercial dishwasher may not be working properly. Wash gauge shows about 68C and temperature gauge on top of dishwasher reads about 70C. Verify the required gauge temperature (check with manufacturer). Corrective Action(s): Provide an accurate thermometer to verify that the hot water final sanitizing rinse reaches 71 C / 160F inside of the machine. Check every time the machine is used. Violation Score: 3

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

Comments

Walk in cooler - air temperature above 4C (6.9C/ 44.5F). Food temperature 44-46F. - see above. Other coolers - ok. Food in insulated containers with ice packs - 41F - bring out only small volumes of food to be stored in insulated containers to be used within 2 hours. Hot holding - miso soup and cooked hot rice - >140F/ >60C - good. Sockeye salmon - freezing in accordance with requirements (receipt from supplier available). Sushi rice - with vinegar - make every 2-3 hours. Food Safe - staff on site has a valid Food Safe Level 1 certificate. Manager to keep copy of their certificate on site. Hand washing - ***provide paper towels at hand washing sink in staff washroom. Kitchen hand sinks have hot/cold water, liquid soap and paper towels. *** Keep paper towels in dispensers (counter top dispensers are ok). Surfaces are sanitized with chlorine solution. Labelled spray bottle during inspection. Commercial dishwasher uses a hot water sanitizing rinse. Temperature inside of the machine reached 71C / 160F after several runs. - see above. Cleaning and sanitation - see above. Signature not required. Copy of report to be emailed to Manager.