INSPECTION REPORT Health Protection BWOI-CPPTEG

PREMISES NAME Shinobi Sushi Express		Tel: (604) 466-1811 Fax:
PREMISES ADDRESS 150 - 11939 240th St Maple Ridge, BC V4R 1M7		INSPECTION DATE March 7, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Sung Ho Lee		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Shelving and food storage items still observed in the hallway outside walk in cooler and freezer. Corrective Action(s): Remove these items as they impede access. As per previous inspection report, if additional storage space is needed, install additional shelving inside the room where the electrical panel in located. Violation Score: 3

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

Code 301 noted on Routine inspection # BWOI-CPGRDB of Feb-28-2023 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Handles to all kitchen refrigeration equipment observed with grease and old food product build up. Correction: Handles are to be thoroughly cleaned and sanitized every day. Code 302 noted on Routine inspection # BWOI-CPGRDB of Feb-28-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping cloths observed stored on counters when not in use. Correction: Place wiping cloths in sanitizer when not in use. Wiping clothd must be fully submerged. Sanitizer solution must be changed every 2 hours or earlier depending on the organic load.

Comments

**Add walk in cooler, walk in freezer, miso soup hot holding to daily monitoring log. **Set up accountability for staff to ensure workstations are properly cleaned and sanitized daily ie Manager needs to verify and sign off that workstations/equipment have been properly cleaned and sanitized. **Purchase QUAT sanitizer for your wiping cloths. **Ensure deep fryer batter remains low in the ice bath container to ensure it is properly cold held. Handles on equipment cleaned Exterior of equipment cleaned Exhaust canopy cleaned