INSPECTION REPORT Health Protection RWOG-ARBTTB

PREMISES NAME Sushi Town (Coquitlam)		Tel: (604) 552-6156 Fax:
PREMISES ADDRESS 30 - 2773 Barnet Hwy Coquitlam, BC V3B 1C2		INSPECTION DATE September 18, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joong Kwan Kim		NEXT INSPECTION DATE September 25, 2017
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: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One of the under-the-counter coolers under the sushi bar measured approximately 8-10C. Corrective Action(s): Repair or replace this cooler. Do not use this cooler until it is able to achieve and maintain 4C. All potentially hazardous foods were moved to working coolers at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Frozen fish observed on the walk-in cooler floor due to broken box Corrective Action(s): Transfer the fish into a food grade container. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris noted in the following areas: - below the shelves in the walk-in cooler - in the ice machine Corrective Action(s): Clean and sanitize the areas noted. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A hole was observed in the wall near the racking for dry storage Corrective Action(s): Repair the hole. Ensure that it is repaired with a material that is impervious to water, smooth and easy to clean. Violation Score: 1

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

Comments

- All other coolers measured 4C or colder - Freezers measured -18C or colder - Hot held foods measured 60C or hotter - Handwashing stations stocked with soap, paper towels and hot and cold running water - good hand hygiene observed - Dishwasher measured 79C at the final rinse cycle - Sanitizer measured 100-200ppm chlorine - Sushi rice pH 4 - FOODSAFE requirements met at the time of inspection - No sign of pests at the time of inspection Note: Fish was observed to be in styrofoam containers on the floor; staff stated that this fish was set aside to be returned to the supplier due to unacceptable quality Note: Any FOODSAFE certificates acquired before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or https://www.foodsafe.ca/