INSPECTION REPORT Health Protection AKWN-AS9TEL

PREMISES NAME Bara Sushi		Tel: (778) 397-1003 Fax:
PREMISES ADDRESS 620 6th St New Westminster, BC V3L 3C3		INSPECTION DATE October 18, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Seung Hyun Kim		NEXT INSPECTION DATE 4 Months
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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked foods left at room temperature. Corrective Action(s): Cooked foods (shrimp tempura, vegetable tempura, and chicken) must be kept hot at 60 degrees Celsius or more. If these foods are not kept hot, they must be cooled down and stored in a cooler. Cook corrected at time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Improper hand washing and hands not washed frequently. Corrective Action(s): All food handlers must wash hands with warm water and liquid soap. Additionally, food handlers must wash hands in between tasks especially after handling raw foods, garbage/dirty dishes, and touching face/hair. Manager is required to review proper hand washing and frequency of hand washing with all staff. Date to be corrected: immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Some foods in the coolers were not covered. Corrective Action(s): Foods must be covered to prevent contamination. Date to be corrected: Immediately Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat and crab meat found thawing at room temperature. Corrective Action(s): Do not thaw foods at room temperature. Only thaw foods in a cooler, under cold running water or in a microwave. Foods were 1 degrees Celsius. Cook placed the foods into a cooler. Violation Score: 1

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius. Hot holding units were over 60 degrees Celsius. Organization of storage areas is satisfactory - Back storage room is starting to get cluttered. Discussed with Manager about making sure storage room is organized. General sanitation is satisfactory. Discussed with manager about ensuring regular cleaning is conducted. Hand sinks stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. High temperature dishwasher had a final rinse temperature of at least 71 degrees Celsius as per thermal label. No signs of pests. Mechanical and glue traps are still in use for monitoring and control of mice. Discussed with manager that cooked foods must be kept warm at 60 degrees Celsius or less and must not remain at room temperature for more than 2 hours otherwise they must be discarded. Also discussed with manager the food quality check lab results for the sample (california roll) collected on October 4, 2017. Provided copy of report to manager. Advised manager to ensure all food handlers wash hands properly and frequently, store cold foods at 4 degrees Celsius or less, and ensure food contact surfaces are kept clean and sanitized.