INSPECTION REPORT Health Protection DSEA-D27VE4

PREMISES NAME Ki Sushi		Tel: (604) 521-1833 Fax:
PREMISES ADDRESS 45 8th St New Westminster, BC V3M 3N7		INSPECTION DATE February 6, 2024	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Ken Ng		NEXT INSPECTION DATE February 15, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 49

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1 large metal container of teriyaki beef was found to be stored covered in the cabinet next to the kitchen prep cooler. Staff indicated that the product was cooked 1 hour prior. Internal temperature measured 48C. Corrective Action(s): This is not an appropriate method for cooling foods. Cool foods quickly in shallow containers and in small portions. All hot potentially hazardous food must be cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Right side sushi cooler was turned off at the time of inspection, products in the cooler unit measured 12-15C Corrective Action(s): Discarded sliced avocado, cooked prawns, cut toro tuna, cut salmon, imitation crab mix, cut tilapia and octopus. Ensure that all cooler units are fully functional and holding contents <4C at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sushi bar chefs knives found to have build up of food debris on the blade and handle. Corrective Action(s): Re-washed. Ensure that all knives and food handling equipment is cleaned and sanitized immediately after use Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: 2 containers of raw chicken (filled to the top of the container) was stored above containers of cucumbers and lettuce in the walk-in cooler unit. Corrective Action(s): Raw meats moved away from vegetables. Ensure that raw meats are stored below vegetables and other ready to eat foods. Failure to keep food protected from contamination will result in violation tickets/fines of $345 or more Violation Score: 9 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator has added fresh oysters to the menu. This has not been approved in the food safety plan. Staff are also not aware of proper storage of oysters or oyster tags as oysters were pre-shucked and tags were disorganized and some were not available. Corrective Action(s): Operator is not permitted to offer raw oysters to the public. Provide an updated food safety plan discussing storage, preparation, documentation, and service of oysters as well as warnings on menus. Written health approval is required before offering raw oysters. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Dead cockroaches found in the following areas: -floors around the storage room -around the dishwasher -around the customer service POS and wires -around the rice cooking area Corrective Action(s): Clean the above noted areas and set new traps. Keep areas cleaner and follow all recommendations of the pest control professional Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and debris build up noted in the following areas: -between prep cooler and counter tops -under the rice cooking area 2 compartment sink -outside of the walk-in cooler and in the walk-in cooler (floors) -all carts in the kitchen -staff washroom floors and walls -walls around the miso and soysauce storage area -rice machines and printers throughout the premises -under the kitchen glassdoor cooler as well as the doors -floors along the walls throughout the premises Corrective Action(s): Thoroughly clean the above noted areas. Staff must incorporate the above noted areas into the cleaning schedule Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 issues: -white cutting boards in the kitchen and sushi bar found to be heavily stained and with deep cuts/scratches -water leak noted under the food prep 2 compartment sink near the rice cooking station Corrective Action(s): Re-surface the cutting boards. This must be done on a more frequent basis to ensure that cutting boards are kept smooth and easy to clean. Repair the water leak under the 2 comp sink. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Numerous staff on site at the time of inspection, however no one had completed FOODSAFE level 1. Corrective Action(s): Discussed with operator that minimum 1 staff member with FOODSAFE level 1 is required to be on site during all hours of operation. Have staff complete FOODSAFE level 1 in the language of their choice (mandarin available online) Violation Score: 1

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C), kitchen glass door cooler (1C), kitchen 2 door undercounter cooler (4C), kitchen prep cooler (1C), sushi bar coolers (L 1C, R 15C), sashimi undercounter cooler (2C), roll undercounter cooler (3C) and stand up cooler (4C) measured < 4 degrees C =All storage room freezers measured < -18 degrees C, walk-in freezer measured -27C =Teriyaki chicken hot holding (61C), rice hot holding (63C), and miso soup hot holding (71C) measured >60C =Low temperature dishwasher measured 100 ppm chlorine at the dish washer =Surface sanitizer solution measured 100 ppm chlorine and rags were stored in solution =Dedicated prep sink available for food preparation =Ice machine maintained in a sanitary manner =Permit posted in a conspicuous location =Sushi rice pH measured <4.6 at the time of inspection