INSPECTION REPORT Health Protection 251964

PREMISES NAME Sushi California		Tel: (604) 931-8284 Fax: (604) 931-8240
PREMISES ADDRESS A - 501 North Rd Coquitlam, BC V3J 1N7		INSPECTION DATE April 19, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Young M Chung		NEXT INSPECTION DATE April 26, 2021
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: High (≥30) Total Score = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish roe kept on room temperature. Operator reports it has been out for longer then 2 hours and the fish roe measures 12.2C Corrections: Cold potentially hazard food must be kept under 4C. Operator discarded all fish roe. Cold potentially hazardous food can be kept in warm temperature for less htan 2 h and must be used up in the next tow hours if left in room temperature. Date to be corrected by:Corrected during inspection Corrective Action(s): Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tempera prawns kept in room temperature. Temperature measures 56C. Corrections: Operator discarded the prawns. Hot potentially hazardous food must be kept above 60C. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No rag towels at the time of inspection to indicate that staff has been sanitizing surfaces. Correction: Sanitize food contact surfaces as needed Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Utensils kept in dirty water bath. Correction: Staff changed water bath for clean water. Water baths should be exchanged frequently to ensure no pathogen growth. Date to be corrected by: Corrected during inspection 2) Wet rice kept beside running dishwasher, fluid from dishwasher seen splashing into wet rice bucket. Correction: Staff discarded rice. Potentially hazardous food should be protected from chemicals. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rotten avocado observed under sink beside washroom Correction: Clean entire kitchen floor area. Sanitary conditions are required, to avoid attracting pests. Date to be corrected: Immediately Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Rice ball maker missing lid to protect rice intake from contamination. Correction: Fix equiptment Date to be corrected by: 1 week Corrective Action(s): Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers missing in both prep coolers, 4 chest freezers and one stand up cooler. Correction: Add thermometers to all the mentioned cooling units. Date to be corrected by: Immediately Corrective Action(s):

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

Comments

General comments: - Handwashing sink has paper towel, hot/cold water, and soap - Prep cooler closer to POS measured at -0.8C - Sushi display cooler measured at -0.8C - Prep cooler further from POS measured at 3.8C - Freezer near washroom measured at -20C - Freezer by dishwasher measured at -20C - Freezer in the corner measured at -19C - Chest freezer in the hallway measured at -18C - Hot holding unit for miso soup measured at 62C - Ice machine scoop kept outside ice machine - Sanitizer bucket measured at >/=100ppm chlorine Covid - mask worn - dine in closed - hand sanitation present - Covid safety plan written - Plexi glass between tables - Separate pick-up station * Display covid safety plan in public location * Keep a temperature log * Try to avoid over stuffing the cooling units with contents. * Use lids for food within inserts in the back kitchen oven cooling units