INSPECTION REPORT Health Protection MLUO-B36PGD

PREMISES NAME Sushi Nara		Tel: (604) 996-8829 Fax:
PREMISES ADDRESS C2 - 2362 Whatcom Rd Abbotsford, BC V3G 0C1		INSPECTION DATE July 30, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Weonjae Lee		NEXT INSPECTION DATE August 29, 2018
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: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Some containers of marinated raw meat stored beside and above cooked or ready to eat food items. Corrective Action(s): All raw meat products must be stored below other food items. Ensure to organize the upright cooler so there is no potential for cross-contamination. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen container of chicken found sitting at room temperature. Corrective Action(s): Thaw frozen items in the cooler at 4 deg C or below or under cold running water or in cold water (product must be properly sealed) that is changed every 30 mins. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Fume hood removable vent parts have heavy grease build up. Fume hood sticker indicates that professional servicing is to be done in September 2018. Corrective Action(s): Removable parts of the vents must be cleaned on a regular basis to prevent heavy grease build up. Ensure this is done in the next week or so. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the kitchen staff have Food Safe 1 training at time of inspection. Operator was not on-site at the start of inspection. Corrective Action(s): Ensure at least one person on duty has Food Safe 1 training at all times.

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

Comments

Sushi bar and server area: Hand sinks provided with liquid soap and paper towels. Bleach sanitizer (in buckets) measured 100 ppm or greater. Prep line coolers were at or below 4 deg C. Sushi bar was at 4 deg C. Hot holding for soup was hotter than 70 deg C. Back kitchen area: Hand sink provided with liquid soap and paper towels. Bleach sanitizer measured 100 ppm. Upright cooler and prep line cooler was at or below 4 deg C. Upright freezer was at -18 deg C or colder. Hot holding for rice was at 75 deg C. Temperature log was available and up to date. Dishwasher reached 74 deg C at plate surface. No signs of pests noted at time of visit. Screen door installed in the back door. General sanitation was satisfactory at time of visit. Note: Food preparation has increased significantly since the beginning of operation.. Provide more storage space (cold storage and general storage) to account for the operation's growth.