INSPECTION REPORT Health Protection DSEA-B2DUTK

PREMISES NAME Ki Sushi		Tel: (604) 521-1833 Fax: (604) 931-1368
PREMISES ADDRESS 45 8th St New Westminster, BC V3M 3N7		INSPECTION DATE July 5, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Qi Zhao (Charles)		NEXT INSPECTION DATE July 11, 2018
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 = 51

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple cooler units unable to maintain contents <4 degrees C; -left sushi bar undercounter cooler contents measured 17 -19 degrees C -kitchen area prep cooler contents measured 11 degrees C -double glass door cooler ambient temperature measured 7 degrees C -single glass door cooler ambient temperature measured 7 degrees C Corrective Action(s): sushi bar cooler and kitchen area prep cooler contents discarded. all other foods moved to walk-in cooler Do not use the cooler units until they have been repaired and are capable of holding contents <4 degrees C at all times. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwashing staff triple stacking dishware into racks for dishwashing. Corrective Action(s): Dishware re-washed. do not double stack dishware for washing in the mechanical dishwasher. All dish surfaces must be washed by the unit's cycle Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: REPEAT OBSERVATION: sanitizer solution not available in the kitchen area. Corrective Action(s): Have bleach water sanitizer available at 100 ppm chlorine in the kitchen at all times. Store all wiping cloths in sanitizer when not in use. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member found handling raw chicken then washing hands with water, then proceeding to cook and handle other foods. Corrective Action(s): Discarded foods handled after. Directed staff member to wash hands using liquid soap, paper towels, and warm water after handling raw chicken. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation not satisfactory, food debris and grease build up observed on the following areas; -kitchen area push cart -cooler door and cooler door handles -shelves throughout the kitchen -garbage can -handwashing sink beside grill area -inside the walk-in cooler this is not an exhaustive list Corrective Action(s): ensure that a deep clean of the kitchen is conducted with specific focus on the above areas. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Multiple cooler units in the facility unable to keep contents <4 degrees C Corrective Action(s): Do not use the left sushi bar area undercounter cooler and the kitchen area prep cooler until they have been repaired. Monitor glassdoor coolers to ensure that they are able to maintain contents <4 degrees C. Have all units serviced. Violation Score: 9 310 - Single use containers & utensils are used more than once [s. 20] Observation: Single use containers reused for food storage and portioning. Corrective Action(s): Ensure that all food products are stored in food grade containers. discard all used single use containers and used take-out containers. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C), kitchen 2 door undercounter cooler (2C), sushi bar right cooler (1C), sushi cooler (1-4 C) and storage area cooler (2C) measured < 4 degrees C =all storage room freezers measured < -18 degrees C =rice hot holding (67C), chicken and beef teriyaki (66C), measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Dedicated prep sink available for food preparation =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =FOODSAFE level 1 staff on site, certificate not available. Discussed FOODSAFE expiry date. Permit not available. to order a new fraser health operating permit call 604-918-7677. Valid permit must be on display for public to see.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-B2DUTK
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: kikoman panko audited. product meets transfat restrictions.
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