INSPECTION REPORT Health Protection AHEN-CD7TC3

PREMISES NAME Mauna Sushi		Tel: (604) 930-2949 Fax:
PREMISES ADDRESS 14839 108th Ave Surrey, BC V3R 1W2		INSPECTION DATE April 5, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ma Zheng Rong		NEXT INSPECTION DATE April 07, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was measured in the spray bottle in the front service area. Corrective Action(s): Operator diluted it to 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water). Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Both chlorine sanitizer spray bottles were not labelled to identify the contents. Corrective Action(s): Operator labelled both chlorine sanitizer spray bottles to clearly identify the contents. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: 1. Probe thermometer was not available on-site to measure temperatures of hot-held food. 2. Upright freezer lacked a thermometer. Corrective Action(s): 1. Obtain a probe thermometer to monitor the internal temperature of food during the cooking (74 degrees C or hotter), hot-holding (60 degrees C or hotter), and cold-holding (4 degrees C or less) processes. Correct today. 2. Ensure upright freezer is equipped with an accurate thermometer to monitor that frozen food is stored at or below -18 degrees C; Correct by April 7, 2022. Violation Score: 1

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

Comments

Permit to operate was posted. Operator had a valid FOODSAFE Level certifcate (expiration date: August 19, 2024). Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Refrigeration units were at or below 4 degrees C and were equipped with thermometers. Chest freezer and upright freezer were at or below -18 degrees C. Hot-held miso soup and rice were at or above 60 degrees C. Sushi rice had a pH below 4.2 and it is prepared in small batches that turn over within 4 hours. Dishwasher final rinse temperature was 77.6 degrees C (71 degrees C or hotter) at the plate level. Dishwasher final rinse temperature was at least 82 degrees C for at least 10 seconds at the manifold. 100 ppm chlorine sanitizer was available inside the second spray bottle. Ice machine appeared to be in a clean condition and scoop was stored separately. No signs of recent pest activity were observed at the time of inspection. Food storage areas were clean and organized. Food was covered in all storage areas. Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer of Fraser Health.