INSPECTION REPORT Health Protection ACHN-D4FUY9

PREMISES NAME Sushi Heaven		Tel: (604) 549-5010 Fax:
PREMISES ADDRESS B - 457 Columbia St E New Westminster, BC V3L 3X6		INSPECTION DATE April 18, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Soochun Bok		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: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the storage areas. Corrective Action(s): Professional pest control routinely checks. Last report dated April 8, 2024 reviewed. Please follow the reccomendations of the pest control company to eliminate the rodent issue. To be completed by: May 18, 2024 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. The following areas observed rodent droppings: - Back hallway storage area. Behind the containers. - Under the dry storage shelving in the back by the dishwashing area. 2. Lots of grime observed in the back storage area by the dishwashing area and in the kitchen. On the floor around equipment. 3. Ventilation hood observed to be dusty and greasy. Corrective Action(s): Please deep clean the kitchen and scrap the grime off the floors. Please disinfect the areas affecting by rodent droppings with 1part beach to 10parts water. To be completed by: April 23, 2024 Violation Score: 9

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

Comments

- Handwashing station fully equipped with hot and cold running water, liquid soap, paper towel - All cooler measure 4C and below - All freezer measure -18C and below - Rice and miso soup hot holding measure 60C and above - Sushi rice pH measure 4.0-4.5, closer to 4.0, which is satisfactory - Bleach water sanitizer in spray bottles measure 100ppm >>> Bleach water in bucket with towels measure 0ppm, staff refreshed sanitizer once instructed - Ice machine observed to be maintained in a sanitary condition - Three compartment sink available, high temperature dishwasher measure 71C at final rinse at plate level - Operator is on-site and has valid FOODSAFE Certificate. >>> It is about to expire soon, please renew before expiry. Note: - Temperatures are not logged. Temperature charts are available on the coolers but are empty >>> Please ensure temperatures are checked twice a day and logged. - Please do not keep food out at room temperature. Chopped vegetables must be kept in the cooler. >>> If precooked tempura is kept out at room temperature during rush, max 2hours and must be discarded after.