INSPECTION REPORT Health Protection ACLK-AFGTYK

PREMISES NAME Maru Sushi		Tel: (604) 846-0100 Fax:
PREMISES ADDRESS 1 - 45540 Market Way Chilliwack, BC V2R 0M5		INSPECTION DATE November 7, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Naksung Choi		NEXT INSPECTION DATE November 14, 2016
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large bowl of cooked chicken sitting cooling for 2 hrs according to staff however they still need to cut it up before it goes in the cooler. Food can only be out for 2 hours total including cooling and cutting/processing time Corrective Action(s): Proper cooling is from 60C to 20C in 2 hrs, then 20C to 4C in 4 hrs in the cooler. Food should be put in shallow containers to cooler faster to allow it to be cut and put away within 2 hrs Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink being used to store dirty dishes (Repeat Violation) Corrective Action(s): Hand sink must always be available for hand washing, no dishes or items are to be blocked or stored in the hand sink Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Items thawing at room termperature (repeat violation) Corrective Action(s): Thawing must be done in the cooler, under cold running water or in the microwave Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Lots of cleaning required of the kitchen, including the following locations: By Monday Nov 14 1)Under and behind the cookline, lots of food debris and grease 2) Wall behind and beside cookline 3) Under the flour storage bins 4) between the dry storage bins table and the small cooler 5) Hood vent due to be cleaned in December, however it should be done now, grease is dripping down the inside of the vent Corrective Action(s): Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometers in the coolers at the sushi bar by Monday Nov 14 Corrective Action(s): Purchase thermometers and continue monitoring the temperatures of all coolers and freezers as they have not been done since Nov 1 Violation Score: 1

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

Comments

-hand sinks equipped with soap and paper towels -bleach at 100ppm -all temps of fridges, freezers and hot holding met health requirements -dishwasher at 71C

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ACLK-AFGTYK
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment