INSPECTION REPORT Health Protection VTUR-B4QNWE

PREMISES NAME Sushiwa		Tel: (604) 755-8587 Fax:
PREMISES ADDRESS 4 - 32750 George Ferguson Way Abbotsford, BC V2T 4V6		INSPECTION DATE September 18, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Munsook Kwon		NEXT INSPECTION DATE September 25, 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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): * Crab meat and some other perishable foods were being stored above 4'C/40'F in upright cooler in sushi bar as cooler was not working properly; operator discarded these foods and needs to service cooler so that it maintains proper cold-holding temperature of 4'C/40'F or colder Corrective Action(s): * Ensure all perishable foods kept at proper temperature in storage units (eg. 4'C/40'F or colder) to reduce risk of bacterial growth in food and conatmination Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Lots of build up of grime/debris on food equipment and counters/cupboards that requires immediate cleaning attention and more regular maintenance(some floor areas too have build up of grime/filth) Corrective Action(s): * Ensure ALL food equipment, cupboards, counters, shelving properly cleaned and sanitized through out kitchen and storage areas and maintain in sanitary conditions(including floors too) Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: * Walk-in freezer unit had build up of ice around doorway access where seal may be broken-- operator to have it serviced so ice does not build up around doorway which can lead to conatmination of food stuff; also, upright tall cooler in front sushi bar was 12-14'C and must be maintained at 4'C/40'F or colder-- perishable foods were discarded-- operator to repair/fix cooler so that it works Corrective Action(s): * Ensure all food equipment working properly and maintaining proper temperatures (eg. cooler at 4'C/40'F or colder); monitor daily and service these units regularly Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: * Caulk all sink areas where caulking deteriorated to allow proper cleaning/maintenance Corrective Action(s): * Re-caulk all sink areas to allow proper sanitation and maintenance

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

Comments

* Dishwasher final rinse was found to be 50 ppm chlorine residual at plate surface (internally) * Sanitizer was available and at 200 ppm chlorine residual in buckets to store wiping rags * Food was covered in storage areas * Cold-holding units were 4'C/40'F or colder except upright tall cooler in sushi bar area which was 12-14'C and requires repair/servicing * Hot-holding of soup was 60'C/140'F or hotter * Freezer units were -18'C or colder * Monitoring records were available and up to date (temperature/cleaning) * Note: cleaning to be done on food equipment to remove build up of grime/debris * Note: Caulk all sink areas as caulking has deteriorated and requires redoing to allow proper sanitation