INSPECTION REPORT Health Protection YTAN-BLAUEP

PREMISES NAME Sushi Ami		Tel: (604) 534-3622 Fax:
PREMISES ADDRESS 115 - 20151 Fraser Hwy Langley, BC V3A 4E4		INSPECTION DATE January 29, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Soo Jung Kim		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Sanitizer solution in a few pails was too strong and bleached out the test strips. - Raw shrimp stored above vegetables in one cooler, and raw chicken stored too close to ready-to-eat crab meat in another cooler. Corrective Action(s): - Ensure to mix only 1 tsp of bleach per litre of water for proper concentrations. - Ensure to store all raw fish and meats below and away from ready-to-eat items. Correct by: Immediately. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Top of dishwasher requires cleaning and sanitizing. - Door seals of a few upright coolers and freezers require cleaning and sanitizing. Corrective Action(s): Correct by: Today Violation Score: 3

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

Comments

- All hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels - Bleach sanitizer solution available at 100 ppm - 200 ppm in other pails. - High-temperature dishwasher reached 75C at the dish surface during the rinse cycle. - All coolers were maintaining temperatures of 4C or colder - All freezer temperatures were satisfactory - Miso soup hot-held at above 60C. Pre-portioned dishes for miso soup are no longer being stacked directly on top of one another - good. All portions are covered if stacked. - Food storage practices were satisfactory. *better separation of raw and ready-to-eat food items is required in a few coolers. - General sanitation was satisfactory - Food contact surfaces and equipment maintained in sanitary conditions - In-use rice scoop held in ice water - good. - No signs of pest activity noted at time of inspection. *Ensure temperature logs are up to date and properly labelled with the month