Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-BGDULM
PREMISES NAME
Victoria Sushi		Tel: (604) 759-3848
Fax:
PREMISES ADDRESS
10 - 15 Royal Ave E
New Westminster, BC V3L 0A9		INSPECTION DATE
September 26, 2019		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Jinwon Jang		NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections, Issue Correction Order
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
No
No
Sanitation Plan [s. 24]
No
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 49
Critical Hazards: Total Number: 5
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Grilled chicken was cooling in deep elongated metal insert. product measured 35.9C internal at the time of inspection. Staff stated that the chicken was being cooled for staff meals but later changed their statement to say that the product was cooling for dinner service.
Corrective Action(s): Operator must cool hot potentially hazardous foods in a quick manner. 60C to 20C in 2 hours and 20C to 4C in 4 hours. Deep containers are not permitted for use for cooling
Cooling foods in the future will require cooling logs. Develop cooling logs and begin using them within 1 week
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: 3 issues;
-2 containers of imitation crab mix left out at room temperature. products measured 14C and 19C at the time of inspection
-1 tray of pre-prepared salmon oshi sushi left out at room temperature. product measured 24C at the time of inspection
-fresh made mayo (oil, egg yolks, and soy sauce) left out at room temperature
Corrective Action(s): Discarded all products do not store cold potentially hazardous foods >4C.
Violation Score: 15

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 2 issues;
-observed staff member drop spoon in the back of house and place dirty spoon on cutting board
-observed staff member washing spoons for sushi prep on the left sushi bar sink without a sanitizing step
Corrective Action(s): Discussed with staff that all food contact surfaces must be washed, rinsed, then sanitized.
Violation Score: 5

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): 2 issues;
-Sanitizer solution for the sushi bar not available at the time of inspection.
-Wiping cloths were left out on counter tops at the time of inspection. 1 bucket of sanitizer solution at 100 ppm chlorine available at back of house 2 compartment sink
Corrective Action(s): operator must have sanitizer solution in the sushi bar during operations for sanitizing work surfaces.
ALL staff must keep wiping cloths in sanitizer solution when not in use. cloths are not to be left out on counter tops
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: handsink in the middle of the kitchen missing liquid soap at the time of inspection. This is the designated handsink for the facility and must have liquid soap, paper towels, and hot/cold running water at all times
Corrective Action(s): Correction order issued for failure to have a adequately stocked handsink.

Failure to keep handsink fully stocked in the future will result in violation tickets, and/or closure orders
Violation Score: 15

Non-Critical Hazards: Total Number: 2
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: OUTSTANDING: food safety plan corrections are still outstanding. refer to emails from area inspector.
Corrective Action(s): provide an updated food safety plan to the area inspector within 5 days.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: ceiling panel missing above server staff coca cola cooler unit
Corrective Action(s): replace ceiling panel. due 1 week
Violation Score: 1

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

=Sushi bar undercounter cooler (3C), kitchen upright cooler (2C), kitchen prep cooler (2C), kitchen undercounter cooler (3C), and server station cooler (3C) measured < 4 degrees C
=Upright freezer (-20C) and chest freezers (-20C and -20C) measured < -18 degrees C
=miso soup hot holding (73C) measured > 80 degrees C
=High temperature dishwasher had a final rinse temperature of 72.1C at the dish surface (minimum 71 C required for proper sanitizing). Operator also provided with 3 compartment warewashing method in korean. Display this in the dishwashing area.
=No evidence of pest activity noted at the time of inspection
=Ice machine was maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified at the time of inspection
=Sushi rice acidity measured at approximately pH of 4.0 - 4.5