INSPECTION REPORT Health Protection 242090

PREMISES NAME Seven Sushi		Tel: (403) 399-4341 Fax:
PREMISES ADDRESS 150 - 45428 Luckakuck Way Chilliwack, BC V2R 3S9		INSPECTION DATE May 7, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 14, 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 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: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed "vegetable" cooler is not in use as it is not able to store food at 4°C or less. Corrective Action(s): Repair cooler to ensure food is stored at 4°C or less. Operator claims service person is to come this week. Do not store potentially hazardous food in cooler until it is reparied and can store food at 4°C or less. To be corrected by 14-May-2018. Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. The accumulation of slime, scale and debris within the high temperature dishawasher. 2. The accumulation of grease and debris underneath the cooking line and on the wall behind the equipment. Corrective Action(s): 1. Remove slime/scale within the dishwasher and ensure routine manual cleaning and washing of the dishwasher. 2. Remove the grease and debirs and ensure routine cleaning of the surrounding cook line area. To be corrected by 12-May-2018.

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

Comments

-Ensure cooling temperatures are measured accurately and recorded daily. -Chlorine bucket solution and spray bottle measured at 100ppm -High temperature dishwasher measured at 74.1°C -All hand-sinks had the following: →liquid soap, hot/cold running water and paper towel -Daily records are kept for cooler, freezer and dishwasher temperatures -No evidence of pests at time of inspection -Observed good hand-washing procedures -Food is stored 6 inches above ground or higher -Temperature of the coolers and freezers are the following: →Serving area: freezer - 18.2°C, beverage cooler - 3.8°C, prep cooler 3.2°C →Kitchen area: freezer - 20.2°C, standing cooler 3.7°C, and prep cooler 3.6°C →Storage area: freezers -20.2°C, -21.0°C, -18.9°C and beverage cooler 3.8°C. -Discussed FoodSafe Level 1 certification expiry dates.