Fraser Health Authority



INSPECTION REPORT
Health Protection
LTHN-AC2QNL
PREMISES NAME
Maguro Sushi		Tel: (604) 940-2267
Fax:
PREMISES ADDRESS
5241 Ladner Trunk Rd
Delta, BC V4K 1W4		INSPECTION DATE
July 20, 2016		TIME SPENT
2 hours
OPERATOR (Person in Charge)
Hakki Chung		NEXT INSPECTION DATE
October 01, 2016
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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: Moderate (16-29) Total Score = 25
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): .
1) Pre-made California rolls (~30) and Dynamite rolls (~20) in pan at room temperature.
2) Sushi Rice too warm at 37C
Corrective Action(s): .
1) Pre-made California rolls and Dynamite rolls MUST be kept refrigerated - maximum one layer per pan and make sure lid is not tight to allow maximum cooling. DO NOT LEAVE COMPLETED ROLLS AT ROOM TEMPERATURE - place each layer of rolls in the refrigerator as it is done.
2) Sushi rice must be acidified to a pH of 4.2 or lower in order to be left at room temperature OR used within two hours of preparation.
NOTE:
The two hours includes all time the rice is below 60C, (from the time it is removed from the rice cooker, even before the sushi sauce is added) until it is used/discarded.
Prep cook must place date and time on each tub of rice and sushi chefs must ensure that any rice not used within the two hours is discarded.
Violation Score: 25

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Work required on inspection report LTHN-ABRVJS is progressing - keep up the good work!