INSPECTION REPORT Health Protection 261846

PREMISES NAME SushiBucks		Tel: (604) 459-3210 Fax:
PREMISES ADDRESS 560 - 20395 Lougheed Hwy Maple Ridge, BC V2X 2P9		INSPECTION DATE April 16, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ilhyung Lee		NEXT INSPECTION DATE 1 Month
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 = 0

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding unit with sauce bottles, chicken and beef measured at 50C Corrective Action(s): Turn up hot holding unit and ensure the temperature of the food is measured at 60C. Operator mentioned food was cooked and placed in hot holding unit. Food is to be discarded in 1.5hrs to prevent pathogen growth Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher did not have adequate sanitizer.10ppm bleach solution was measured at plate level. Corrective Action(s): Ensure dishwasher is primed and measure the sanitizer concentration with test strips at plate level. Operator switched to a new bottle of sanitizer and had the dishwasher primed at the time of inspection. Final rinse obtained >50ppm bleach Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Flour bin and rice bin has plastic containers used as scoops and is placed directly in the bin Corrective Action(s): Remove containers from the bins immediately. Use scoops with handles for rice and flour Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Perimeters and under equipment have build up Date to be corrected by: 1 month Corrective Action(s): Scrub and clean perimeters and under equipment to maintain sanitary conditions.

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

Comments

Handwashing stations stocked with hot/cold running water, liquid with soap and paper towels All coolers at 4C or below All freezers at -18C or below Bleach sanitizer available in spray bottles and sanitizing bucket at 200ppm (ensure wiping cloths are soaked in sanitizer solution and not left out on the counter) Sushi rice measured at pH 4.0 Rice hot holding is 60C or above Rice scoops are placed in container with ice and water Ice machine is satisfactory Ice scoop is placed in container outside of ice machine Food is stored 6" off the floor and covered No signs of pest infestation Foodsafe Level 1 certified staff onsite