INSPECTION REPORT Health Protection VCHN-AQNPPK

PREMISES NAME Sushi Wara		Tel: (604) 596-4460 Fax:
PREMISES ADDRESS 6485 120th St Delta, BC V4E 3G3		INSPECTION DATE August 28, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sung Ju Kim		NEXT INSPECTION DATE September 11, 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 = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premise requires a thorough cleaning. Food debris, dust, and grease accumulations observed throughout premise. Corrective Action(s): Focus cleaning efforts in the following areas (but not limited to): - Dry storage area. - Dry storage area containers. - Exterior of ice machine. - Handles to all coolers and freezers. - Behind and underneath the cooking equipment. - Ceiling tiles around the duct for air conditioning system. . Correct immediately. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wood finishing surrounding the hand sink at sushi bar soiled and damaged. Refinish or replace counter such that it is smooth, non absorbant, and easy to clean. Correct by September 11, 2017. Corrective Action(s): Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Empty beer bottles stored in the hallway leading to rear door. Empty pop cans stored under the 2 compartment sink. Corrective Action(s): Remove these items as they can attract pests. Correct immediately. Violation Score: 1

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

Comments

Routine inspection: General sanitation requires improvement. Increase cleaning frequency. Sushi bar and kitchen hand sinks provided with liquid soap and paper towels. Dishwasher registers 75 degrees C. at the plate surface during the final rinse cycle. 100ppm bleach sanitizer available for use in container and spray bottle. Reminder to store wiping cloths in sanitizer solution when not in use. Sushi display cooler at 4-5 degrees C. Under the counter cooler at 4 degrees C. Upright cooler at or below 4 degrees C. Small domestic freezer at -20 degrees C. Single glass door cooler at 4 degree C. Back area freezer (left) at -8 degrees C. Monitor and ensure -18 degrees C or less. Back area freezer (right) at -18 degrees C. Preparation cooler inserts at or below 4 degrees C. Under the counter section at 4 degrees C. Steam rice and miso soup hot held above 60 degrees C. Permit posted in plain view of the public. FOODSAFE requirements met at time of inspection.