INSPECTION REPORT Health Protection 236309

PREMISES NAME Sango		Tel: (778) 355-7879 Fax:
PREMISES ADDRESS 5 - 110 Brew St Port Moody, BC V3H 0E4		INSPECTION DATE April 25, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Dale Park		NEXT INSPECTION DATE May 03, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw shrimp was found at on the counter at room temperature. The surface temperature of the raw shrimp is 12-14C. Potentially hazardous foods can only be kept in small amounts fully submerged in ice. This prevent bacteria from multiplying rapidly. Date to be corrected by: Corrected during inspection Corrective Action: The raw shrimp was discarded Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Containers of bleach solution at the sushi station and the main kitchen had an inadequate concentration of chlorine. An adequate concentration of chlorine is important to remove bacteria from wiping cloths. Date to be corrected by: today Corrective Action: Replace the bleach solution with a mixture of 1L water and 2ml bleach in 2 sanitizer buckets. 2) A few rags were found lying on the countertops. Rags when moist are breeding grounds for bacteria to grow. Date to be corrected by: Today Corrective Action: Place the rags inside the bleach solution when not in use to remove bacteria from the rags. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Liquid soap or paper towels are not present at every handsink. Having liquid soap or paper towels at all hand sinks is important to ensure proper handwashing by employee Date to be corrected by: Corrected during inspection Corrective Action: Ensure all handsinks are supplied with liquid soap and paper towels at all times. Purchase paper towel dispensers to place paper towels on and liquid soap dispensers 2) Handsinks were obstructed with containers of bleach solution or food at the main kitchen and sushi prep station. Date to be corrected by: Corrected during inspection Corrective Action: Do not place any objects insid ethe handsink at all times. Sinks must be accessible to facilitate frequent handwashing practices. Note: This is a repeated violation. A violation ticket might be issued. Corrective Action(s):

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meats and seafood are stored above fresh produce inside the walk-in cooler. and the stand-up cooler beside the walk-in cooler. Storing raw meats above fresh produce may lead to acidental contamination if raw meat juices drip onto fresh produce. Ice scoop is also stored inside ice Date to be corrected by: Corrected during inspection Corrective Action: Move all raw meats and seafood to the bottom shelf of the coolers. Remove ice scoop and place it outside ice machine. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease accumulation are observed in multiple area of the kitchen including: 1) under the stovetop & other cooking equipment 2) Door handles of coolers and freezers 3) Hard to reach areas such as corners of the kitchen 4) Underneath shelves Date to be corrected by: April 30, 2019 Corrective Action: Deep clean all the area mentioned above. De-clutter the kitchen and remove any equipment that will not be used for food premises operation. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): A strainer is observed to be cracked. Cracks and chips on food equipment can fall into food. Date to be corrected by: Corrected during inspection Corrective Action: Visually inspect all equipment for signs of wear and tear. Discard any equipment that are cracked or chipped. The strainer was discarded. Corrective Action(s): Violation Score:

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

Comments

- Operator is FOODSAFE Level 1 certified - Permit is posted in visible location - Temperature of dishwasher reached 73C at plate level - Temperature of all coolers are 4C or below - Temperature of freezer is -12C to -18C - No signs of pest activity observed - Hot holding units containing rice and miso soup are over 70C - Cleaning agents are stored separately from food products Note: Ensure all food is stored at least 6 inches (15cm) off the ground - Discussed with operator to monitor and record the following: - Temperatures of all coolers and freezers twice daily - Concentration of sanitizer solution once a day - Temperature of hot holding units once a day - Register your kitchen staff for the next upcoming FOODSAFE Level 1 course. Submit registration forms to Fatemeh.Emami@fraserhealth.ca.