INSPECTION REPORT Health Protection MUPN-CVFSLM

PREMISES NAME Sushiway		Tel: (778) 855-0240 Fax:
PREMISES ADDRESS 1150 - 1502 Broadway St Port Coquitlam, BC V3C 6L6		INSPECTION DATE September 7, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Eric (Dong Hyun) Lee		NEXT INSPECTION DATE
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Observed raw meat being stored above boxes of whole avocados. Raw meats must be stored separate/below all other foods to prevent meat from contaminating any other foods. Avocados are not typically washed before they are used and if meat drips onto them then the food handler could contaminate the flesh inside when preparing them. Corrective Action(s): Move meat to the bottom of the cooler and avocados above. Due: today Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some build-up of food, debris and dried up spills on floor observed in kitchen. Some mouse activity in premise still noted by pest control company, to help reduce the amount of food that is available to them mice a deep clean of premise is required. Corrective Action(s): A deep clean is required, be sure to include the following areas as well: - Under grills (on top of table they are resting on) - Behind all fridge/freezers - Under all dry storage and dishwasher - Behind grill area Due: 1 week Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff were unsure if anyone of them had a valid FoodSafe certificate. The two people on the certificates on site were not working during inspection Corrective Action(s): At least one person with the FoodSafe certification (or equivalent) must be on site during operational hours at all times. Recommend having copies of all staff FoodSafe certificates on site to demonstrate compliance. Due: 1 week Violation Score: 1

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

Comments

General observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Good food storage practices noted such as thawing in cooler √ Food up off floor ≥6” or in durable containers, good stock rotation noted √ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel √ Bleach sanitizer available at 100ppm in labelled spray bottles throughout kitchen √ Low temperature dishwasher at or just above 50ppm √ Two compartment sink stocked with dish soap, sanitizer, hot and cold running water √ Equipment appeared to be in good working order √ General sanitation and maintenance is satisfactory √ Thermometers present **Keep copies of FoodSafe Certificates on site to show compliance with FoodSafe requirement. √ No concerns with staff hygiene or food handling noted during inspection √ Permit posted in visible location