INSPECTION REPORT Health Protection RSHA-CK5RWW

PREMISES NAME Ladner Sushi		Tel: (604) 946-7781 Fax:
PREMISES ADDRESS 5034 48th Ave Delta, BC V4K 1V8		INSPECTION DATE October 12, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chi Wai Kwok		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # RSHA-CJNNTP of Sep-27-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Food debris noted on knives stored in between equipment. Wiping cloth storage requires updating. Correction: Ensure all food contact surfaces are being washed and disinfected after use - or on a timely manner. (ie: 3-4 hours) Wiping cloths are required to be stored in a sanitizer at all times. Limit the amount of cloths being used.

Comments

Reinspection based on previous inspection report! - Food Storage: Improved. Ensure all food/opened ingredients are being stored in covered, food grade containers. Utilize the First In/First Out approach. - Mechanical Dishwasher: - Ensure ALL food contact surfaces are washed and sanitized after use. All items are tro be stored in a sanitary manner (ie: Upper shelving/upside down) in order to prevent post contamination. - Wiping cloth storage: Chlorine/Quat sanitizer being used! - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. - Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Sanitation: Improved. Ensure daily cleaning is being conducted and routine cleaning of "hard to reach" areas is being conducted. (ie: Behind/under equipment.) Garbage is to be removed nightly! - Sanitary Facilities: Acceptable. - Pest Control: Continue with an active rodent control program. Follow these points: - Keep doors and windows closed or install screens - Seal or patch any holes or potential entry points on the exterior of the building. Note: Sanitation is part of an active pest control program. Continue efforts to keep this facility clean and organized at all times! Thank you!