Fraser Health Authority



INSPECTION REPORT
Health Protection
AKAO-AP2UTZ
PREMISES NAME
The Chef Sushi		Tel: (604) 514-3324
Fax:
PREMISES ADDRESS
21 - 20811 Fraser Hwy
Langley, BC V3A 4G7		INSPECTION DATE
July 7, 2017		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Myeongsun Song		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 15
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Dishwasher final rinse temperature registered 61, 64.7 and 62 C at plate surface during 3 consecutive runs.Detergent feed not working at the time of inspection.
Corrective Action(s): Repair or adjust the dishwasher so that it reaches at least 71 C at the plate surface or 82 C at the guage during final rinse. Alternately, you have the option of converting into a a low temperature dishwasher using chlorine sanitizer which must be at least 50 ppm at the plate surface. (immediately)
Ensure that dishwasher is connected to the liquid dishwashing detergent feed.
In the mean time, all dishes must be sanitzed manually by soaking in 200 ppm chlorine bleach solution for 2 minutes.
Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

* Clean floor especially underneath the sink and behind equipment ( By July 10, 2017).
* No temperature logs maintained since March 2017. You must monitor and record the following temperatures
at least once a day:
-All coolers
-Hot held food
-Dishwasher final rinse temperature (must be 82 C at the manifold)


Sliding door cooler below 4 degrees C.
Sushi preparation cooler below 4 C.
Sushi bar cooler maintained at 4 C or below.
upright freezer < -18 C.
Hot holding of rice and miso soup> 60 C.
Chlorine bleach sanitizer in the spray bottle tested 200 ppm.
Liquid soap and paper towels available at the hand sinks.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: AKAO-AP2UTZ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment