INSPECTION REPORT Health Protection MLOO-CPHTKE

PREMISES NAME The Chef Sushi		Tel: (604) 514-3324 Fax:
PREMISES ADDRESS 21 - 20811 Fraser Hwy Langley, BC V3A 4G7		INSPECTION DATE March 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jung Hoon Lee		NEXT INSPECTION DATE March 03, 2023
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher is unable to reach sanitizing temperature during the rinse cycle. Alternate method of sanitizing equipment is required. Corrective Action(s): Prepare 100-200 ppm bleach sanitizer in nearby dishwashing sink. Soak all equipment, dishware, and utensils for 30 seconds in the bleach sanitizer after washing in the dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen octopus and scallops were thawing at room temperature. Corrective Action(s): Thaw all frozen perishable foods using one of the following methods: 1. In cooler ≤ 4°C 2. Under cold running water in original packaging 3. Submerged in cold water in original packaging. Water is changed every 30 minutes. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher is not able to reach sanitizing temperature of 71°C at the plate level during the rinse cycle. Max temperature measured was 55.9°C Corrective Action(s): Repair dishwasher so it is able to reach 71°C at the plate level during the rinse cycle. Correct by: Mar 3, 2023 Violation Score: 15

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - All coolers are ≤ 4°C, all freezers are ≤ -18°C, all hot holding units are ≥ 60°C - Two compartment sink is available for manual dishwashing - 200 ppm bleach sanitizer is available - Dry storage areas are maintained - No signs of pests observed - Premises is well lit - Permit is posted