INSPECTION REPORT Health Protection JELR-D2FUS8

PREMISES NAME Sushi Gurume		Tel: (604) 948-9018 Fax:
PREMISES ADDRESS 1350 56th St Delta, BC V4L 2A4		INSPECTION DATE February 14, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Seyeon Lee		NEXT INSPECTION DATE February 20, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 53

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishes and utensils are not being sanitized. Dishwasher is not working. Staff must hold down start button for entire cycle and wash water gauge showed about 55C and rinse water gauge showed 72 C (82 C required to sanitize). Inside of the machine, the maximum temperature reached was 60C (71C required inside of machine). There was no chlorine detected after the final rinse. Corrective Action(s): Immediately reduce amount of dishes needing to be cleaned by using disposable dishes for customers. All other dishes and utensils must be washed, rinsed, and then sanitized by hand in sink using 100-200ppm chlorine as demonstrated (see poster). Test strip provided to verify. Then air dry. Violation Score: 25

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted in dry storage area on shelves. Food is in pest proof bins. Some monitoring traps noted were empty. Licenced pest control apparently was here yesterday. Corrective Action(s): Provide copy of last pest control to Fraser Health. Clean, seal holes, and continue with monitoring. Follow recommendations of licenced pest control. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Shelves, floor, etc. still require better cleaning. Corrective Action(s): Clean up spilled food daily. Deep clean kitchen, including floor and shelves. Use water and detergent to properly clean or consult expert. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Commercial dishwasher is not working. Corrective Action(s): Service, repair, or replace dishwasher so it can wash, rinse, and sanititize dishes and utensils. IF using hot water, the final rinse water gauge should read 82C (180F) and the temperature inside of the machine must reach 71C (160F). Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: There is no one on site today who has food safety training. Corrective Action(s): At least one person on site must have a valid Food Safe Level 1 (or equivalent) training certificate. Correct as soon as possible. Train staff in safe food handling procedures. Your food safety plan and sanitition plan was updated and comments provided by Fraser Health - train staff. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JELR-CZDSVK of Jan-11-2024 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Wiping cloths are not sanitized. New sinks in sushi prep area have film on them. Correction: Store wiping cloths in a sanitizing solution. New sinks are stainless steel. Remove film so they can be cleaned and sanitized properly. Code 302 noted on Routine inspection # JELR-CZDSVK of Jan-11-2024 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Insulated containers used to store food at the grill area is not washed daily. Correction: Insulated containers are to be emptied at end of shift and washed, rinsed, sanitized (use chlorine at 1 tsp per liter water) and air dried daily. Code 402 noted on Routine inspection # JELR-CZDSVK of Jan-11-2024 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Food handlers in main kitchen are not using the designated hand washing sink. Correction: Staff to discard disposable gloves when they are contaminated and then wash hands at designated kitchen hand sink before returning to work. Provide paper towels in a working dispenser. Label all containers (such as soap, bleach, etc.).

Comments

Food Safety training - see above. Food safety and sanitation plans - have been updated. Review comments. Coolers - air temperature satisfactory. Freezers - satisfactory. Sushi rice is made every 3-4 hours. Insulated containers - ok. These are cleaned regularly. Use sanitizer at night when empty to sanitize. Thawing food in fridge at 4C. Hot holding miso soup at 60C or hotter - good. Hand washing sinks - sushi area, staff washroom, and main kitchen - have hot/cold water, liquid soap, and paper towels. Sushi prep area sinks are new and can be cleaned. Disposable gloves - non-latex - reviewed procedures for discarding disposable gloves when contaminated and washing hands. Chlorine sanitizer used on wiping cloths - measured 100-200ppm chlorine. Test strip left with staff. Bottle containing bleach is labelled. Dishwasher - see above. Cleaning - see above. Pest control - see above. Correction Order issued. Failure to comply can result in a violation ticket. Copy of report and Order left with staff on site.