INSPECTION REPORT Health Protection AKAO-AVCR9X

PREMISES NAME Sushi Maru		Tel: (604) 530-3511 Fax:
PREMISES ADDRESS 105 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE January 25, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Seoung Jin Shon		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 301 noted on Routine inspection # AKAO-AV5RR5 of Jan-18-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Debris and food build up noticed in the door rails for the sliding door cooler (used for meat storage).)

Comments

All of the required cleaning tasks have been completed except the following: 1. Clean floor thoroughly underneath and around the fish storage cooler. It is recommended to place the coolers on castors with wheels to allow for easy cleaning.(January 28, 2018). 2. Clean underneath and behind the dry storage shelves near the hand sink in front sushi bar (By January 27, 2018). A new stainless steel stable has been purchased to store clean dishes. Good. One of the freezers in the dry storage room is now on wheels. Sliding door cooler has been cleaned. Good. Following items still require your attention: 1. Ensure that a commercial grade floor cleaner/de-greaser is used for cleaning floor in the kitchen. Follow manufacturer's instructions for using floor cleaner. 2. Replace the small wooden tables used in the sushi bar with stainless steel or other easy to clean tables 3. Monitor and record dishwasher sanitizer levels daily. 4. All spray bottles of bleach sanitizer must be stored away from food items. 5. All food items and equipment etc must be stored at least 6 inches off the floor. 6. Use only food-grade paint for covering rusted areas in the fish cooler. Please consult equipment manufacturer for recommendations. Further inspections may be conducted to ensure compliance with cleaning and sanitation requirements.