INSPECTION REPORT Health Protection 255727

PREMISES NAME Sushi Ami		Tel: (604) 534-3622 Fax:
PREMISES ADDRESS 115 - 20151 Fraser Hwy Langley, BC V3A 4E4		INSPECTION DATE January 25, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Soo Jung Kim		NEXT INSPECTION DATE 8 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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed wasabi cups stored underneath soap dispenser. Hand sink at the sushi counter - too close to prep tables. Do not store any utensils/dishes or wasabi containers etc. near the soap dispenser. Corrective Action(s): Move wasabi containers and use the handsink located fathest away from prep table. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noticed raw egg cartons and beef stored above fruit and other ready-to-eat food items. Corrective Action(s): Raw meats, eggs, poultry must be stored on the bottom shelf to prevent cross-contamination. Violation Score: 3

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

Comments

*Do not use full-strength bleach sanitizer. Use only 1 oz/gallon of water to make 200ppm chlorine bleach sanitizer - corrected during inspection. - Upright coolers <4C - Beverage coolers <4C - Sushi cooler <4C - Sushi bar registered 1C - good - Under-counter fridges <4C - Hot holding of miso soup and rice >60C *Ensure to keep marinated raw meat container at the bottom of line cooler - corrected during inspection *Remember to change gloves and/or wash hands after handling raw meats *Keep the washroom door closed at all times - Upright freezers <-18C - Deep freezers <-18C - Dishwasher final rinse = 71C at plate surface - Bleach sanitizer in the buckets tested 200ppm - Hand wash station supplied with liquid soap and paper towels - General sanitation is satisfactory - Temperature logs are up to date