INSPECTION REPORT Health Protection AKWN-BJXVPF

PREMISES NAME Fresh Sushi Roll		Tel: (604) 528-6688 Fax:
PREMISES ADDRESS 149A - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE December 17, 2019	TIME SPENT 0.75 hours
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: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings found on the floor between the shelving and chain link fence of storage locker. Corrective Action(s): Clean up mouse droppings and sanitize the affected area. Droppings may be old as mouse droppings were not found anywhere else in the storage locker. Cleaning up of droppings helps with monitoring of rodent activity. No signs of pests observed in the food preparation area; premise is serviced regularly by a licensed pest control company. Date to be corrected: December 20, 2019 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The hand sink was draining very slowly. Corrective Action(s): At time of inspection the hand sink was draining very slowly. The operator indicated it is due to food/grease build up in the drain and he regularly clears the drain to ensure proper drainage. Hand sink shall not be used for any purpose other than hand washing. Use the 3-compartment sink for washing and sanitizing of utensils. Ensure drain for hand sink is cleared for proper drainage. Date to be corrected: December 16, 2019 Violation Score: 3

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

Comments

General observations: All coolers (display, prep, and pop coolers) were 4 degrees Celsius or less. Small freezer and the two chest freezers were less than -18 degrees Celsius. Soup urn was 60 degrees Celsius. Food storage practices appeared satisfactory. Organization of storage areas was good. Hand sink was stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Food handler hygiene and food handling practices appeared satisfactory. General sanitation was good - except as noted above re: mouse droppings. Chemicals were stored in a safe manner.