INSPECTION REPORT Health Protection MUPN-CQFT9L

PREMISES NAME Sushiway		Tel: (778) 855-0240 Fax:
PREMISES ADDRESS 1150 - 1502 Broadway St Port Coquitlam, BC V3C 6L6		INSPECTION DATE March 31, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Eric (Dong Hyun) Lee		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Significant number of mouse droppings found behind the coolers and freezers along the back wall in the kitchen. Pest control company currently in twice per month. No reports from pest company available on site during inspection. Corrective Action(s): 1) Clean up mouse droppings in kitchen area and sanitize area. 2) Email two most recent pest control reports to inspector. Due: Monday April 3, 2023 Violation Score: 9

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

Comments

Note: Observed pre-prepared tempura stored out at room temperature next to deep fryer after the lunch period and no orders were being filled at the time. **Food can only be stored out at room temperature for 2 hours after being cooked, then it must go into the cooler or be thrown away. **No test strips available to monitor low temperature dishwasher. Purchase chlorine test strips and check the dishwasher every day to make sure it has 50ppm bleach in the rinse cycle at all times. General observations: √ Coolers ≤4°C, Freezers ≤ -18°C √ Good food storage practices noted such as raw meats stored separate from all other foods √ Food up off floor ≥6”, 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 √ 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 √ Staff with FoodSafe (or equivalent) present. √ No concerns with staff hygiene or food handling noted during inspection