INSPECTION REPORT Health Protection JCRH-AS9TH6

PREMISES NAME Sushi California		Tel: (604) 931-8284 Fax: (604) 931-8240
PREMISES ADDRESS A - 501 North Rd Coquitlam, BC V3J 1N7		INSPECTION DATE October 18, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Young M Chung		NEXT INSPECTION DATE November 01, 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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Artificial crab meat being stored in large stainless steel insert at room temperature. Temperature of product was 14C. Staff were unsure how long product has been at this temperature. Corrective Action(s): Product was discarded by staff at the time of the inspection. Potentially hazardous foods (cold items) must be kept at 4C or colder. During lunch rush only keep very small quantities in this manner that will be used up rapidly. Discard if any is remaining. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -Staff reported sanitizer is only used with wiping rags at the end of the night. -Numerous soiled wiping rags noted on sushi prep areas cutting boards and in back prep areas. Buckets of sanitizer (200ppm chlorine) present; however, no sanitizer detected on in use wiping rags. Corrective Action(s): -Food contact surfaces (eg. cutting boards) must be cleaned and sanitized a minimum of every 4 hours. -Store wiping cloths in sanitizer solution and not on food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Large amount of dust accumulation noted on ceiling above grill/fryer area. -Food splatter noted on walls under paper towel dispenser by kitchen handsink, behind prep table in kitchen, behind cooler at entrance to kitchen -Build up noted on wall/floor junction behind equipment and under side of shelves in prep area Corrective Action(s): -Have ceiling cleaned to remove dust accumulation -Thoroughly clean walls to remove food splatter and floor/wall junction to remove build up. Walls must be maintained in a condition that is smooth, impervious and washable. Repair/re-paint any areas that are worn or have drywall exposed. -Ensure sanitation procedures address frequency and detail of cleaning needed to ensure premises is maintained in a sanitary condition. Correction date: Nov. 1/17 Violation Score: 9

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

Comments

-Handsinks were equipped with liquid soap and paper towel -Bleach sanitizer (200ppm chlorine) present in buckets; however, as noted above, not in use. -All coolers were 4C or colder. Thermometers present. Ensure temperature of coolers are being monitored. -Freezers were functioning. -Hot holding of rice and miso soup was >60C -High temperature dishwasher met sanitizing temperature. Rinse temperature was 73.1C as measured with min/max thermometer -Pest Control contract in place. Pest Control technician was on-site today. Report from service present. Holes and gaps have been filled with steel wool. Continue to monitor for any pest activity and identify and address any additional holes/gaps noted. *At the time of the inspection, raw chicken was being prepped in back area. Packaged take out containers were directly in contact with raw chicken and staff member handling raw chicken was not able to leave area without moving items out of the way. Asst Mgr addressed the issue once notified; however, there is a potential for this issue or another form of cross contamination to occur due to limited space, high volume of food and distance to handwashing sink. It is critical that this area be thoroughly sanitized after raw meat is prepared, that staff are diligent with handwashing and excess stock is not kept in this area. Put stock on shelving prior to beginning food preparation.