INSPECTION REPORT Health Protection ZDER-AGW2EB

PREMISES NAME Hi Sushi		Tel: (604) 544-4445 Fax:
PREMISES ADDRESS 881 Carnarvon St New Westminster, BC V3M 1G2		INSPECTION DATE December 23, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Young-Joon Kim		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # MTRG-AC9SQS of Jul-27-2016 Adequate handwashing stations not available for employees [s. 21(4)] (During time of inspection, observed not all handwashing stations fully equipped with hot/cold running water, liquid soap or paper towels 1) Sink at sushi bar lacking liquid soap 2) Handwashing sink at main cooking line had container and sponge within )

Comments

Follow-Up Inspection: All violations noted on inspection ZDER-AG922V have been corrected. -Significant increase in sanitation throughout facility - hood fan, under cooking equipment and prep stations, hard to reach areas *Continue to routinely maintain all parts of the premises in a sanitary manner to prevent accumulation in the future -Sushi rice at end of day is discarded as regular practice -Sanitizer labelled bottles full of 100 ppm chlorine with clean wiping cloths ***Ensure that food contact surfaces are regularly sanitized -Sanitizer bucket under sushi bar prep station noted 100 ppm chlorine with wiping cloths -Plug available at 2 comp sink. *Ensure at least one plug is available per prep or dishwashing sink compartment. 2 comp sink requires 2 plugs for proper dishwashing. -All raw meats are stored under or in seperate fridge/cooler from ready to eat foods. -Avocados stored in cooler and not on floor. All food is stored at least 6 inch off the ground -All garbage bags full of pop cans have been removed - significant decrease in fruit flies in back dish pit / storage area -Cardboard box full of sauces /sauce containers have been replaced by metal rack container (easy to clean and non-absorbent) -Newspaper has been removed in most places as a liner and any newspaper remaining is changed daily. -Light fixture replaced -All ceiling tiles replaced -Back storage area appears to be better organized and tidy. Maintain this area in its current condition.