INSPECTION REPORT
Health Protection
MLOO-BJQU72

PREMISES NAME
Sakeya Sushi
Tel: (604) 461-1160
Fax:
PREMISES ADDRESS
2838 St Johns St
Port Moody, BC V3H 2C1
INSPECTION DATE
December 10, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jaehoon Kim
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT


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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels
- Coolers (sushi case 2x, prep 2x, stand-up, undercounter 3x, drink) are ≤ 4°C
- Freezers (stand-up, chest) are ≤ -18°C
- Hot holding units (rice, miso soup) are ≥ 60°C
- Low temperature dishwasher is available. 50 ppm chlorine residual detected.
- 200 ppm bleach sanitizer is available
- Dry storage is maintained
- No signs of pests observed during inspection
- Premise is well lit
- Permit is posted

Note:
- No temperature or dishwasher logs available. Begin recording the temperatures of all coolers and freezers, as well as dishwasher sanitizer concentration at least once per day. Ensure coolers are ≤ 4°C, freezers ≤ -18°C, and dishwasher is able to dispense 50 ppm chlorine. Keep all logs on site for review.