INSPECTION REPORT Health Protection AKWN-BDBTLS

PREMISES NAME Fresh Sushi Roll		Tel: (604) 528-6688 Fax:
PREMISES ADDRESS 149A - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE June 20, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tracy He		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 = 6

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): In-use wiping cloths not stored in sanitizer in between uses. Corrective Action(s): In-use wiping cloths shall be stored in a bucket of sanitizer in between uses to prevent bacteria from growing on the cloth. Instructed operator to prepare a bucket of bleach sanitizer (200ppm). Violation Score: 5

Non-Critical Hazards: Total Number: 1

314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Update sanitation plan to include new equipment (i.e. automatic sushi rice roller). Corrective Action(s): Update sanitation plan to include the cleaning and sanitizing procedures for the automatic sushi rice roller, and include the frequency of cleaning (i.e. every 2 hours). New sushi rice roller has been in use for about 3 months, according to the operator. Submit revised component for review. Date to be corrected: July 5, 2019 Violation Score: 1

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding unit was over 60 degrees Celsius. Food storage practices were satisfactory. Organization of storage areas was satisfactory. General sanitation was satisfactory. Staff hygiene and food handling practices appeared satisfactory. Hand sink was stocked with liquid soap and paper towels. Chemicals were stored in a safe manner. No signs of pests.