INSPECTION REPORT Health Protection YTAN-BCSQM2

PREMISES NAME Sushi California (Langley)		Tel: (604) 931-8284 Fax:
PREMISES ADDRESS 101 - 20121 Willowbrook Dr Langley, BC V2Y 0L3		INSPECTION DATE June 3, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jung Hyek Yoon		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw chicken and meat stored directly next to or above vegetables in walk-in cooler. Corrective Action(s): Re-organize walk-in cooler. All raw meat/eggs must be stored BELOW and away from ready-to-eat foods such as vegetables or cooked items. Correct by: Immediately Violation Score: 9

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

Comments

- All hand washing stations were supplied with hot and cold running water, liquid soap, and paper towels - High-temperature dishwasher reached 71.4C at dish surface during rinse cycle - good. - Sanitizer solution available at 200 ppm (chlorine bleach). Reminder that only 1/2 tsp - 1 tsp of bleach is needed per litre of water. - All coolers were maintaining temperatures of 4C or colder - Walk-in freezer measured at -20C - Hot held rice and soup measured at 60C or hotter - Rice scoops were held in ice in between uses - good. - Dry storage areas were organized, all food items stored off the floor and properly covered. - Ventilation canopy maintained in sanitary condition. Ice machine maintained in sanitary condition - Mop sink area maintained in sanitary condition. - General sanitation is good. - No signs of pest activity noted at time of inspection. *Note: Cooked chicken held at room temperature during lunch rush, and re-cooked on grill upon order. Ensure chicken is used up within 2 hours. - Ensure to keep daily temperature logs - Ensure to keep copies of Foodsafe Level 1 certificates for staff on-site.