INSPECTION REPORT Health Protection MLUO-ASFPEJ

PREMISES NAME Sushi Nara		Tel: (604) 996-8829 Fax:
PREMISES ADDRESS C2 - 2362 Whatcom Rd Abbotsford, BC V3G 0C1		INSPECTION DATE October 24, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Weonjae Lee		NEXT INSPECTION DATE November 09, 2017
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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Large equipment that does not fit inside the dishwasher are washed manually. Improper ware washing was observed. Sanitizing step was not done. Corrective Action(s): Discussed with operator and staff proper manual ware washing procedures (wash-rinse-sanitize). Large items like bowl, rice container for rice cooker etc. that are too big to fit in the dishwasher must be manually washed and a sanitizing step was added. A manual ware washing sign will be provided and this must be posted at the dishwashing area to remind staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was opened. Corrective Action(s): Use screen door for the back when back door is opened for more air. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Vents above the cooking area have grease build up. Side wall and corner of the sushi bar area requires cleaning as well as underneath cooking equipment and shelving units in the kitchen area. Corrective Action(s): Clean and use degreaser to remove grease build up on the fumehood vents (comes apart). Thoroughly clean other areas mentioned above. (Professional fumehood service date is for Jan. 2018.) Violation Score: 3

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

Comments

Hand sinks supplied with liquid soap and paper towels. Bleach sanitizer measured 100 ppm. Freezer was at -19 to -20 deg C. Coolers were at 3-4 deg C. Hot holding for miso soup and rice was above 70 deg C. High temp. dishwasher reached >74 deg C at plate surface. Temperature log Food items were covered and stored off the floor. No signs of pests noted at time of inspection. Pest control monitoring in place. Sushi bar: Hand sink supplied with liquid soap and paper towels. Bleach sanitizer in bucket where wiping cloths are stored measured 100 ppm. Sushi display cooler and other coolers were at <4 deg C. Freezer was at -21 deg C. Dining area and washrooms facilities were in sanitary condition.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MLUO-ASFPEJ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Canola oil used (0 trans fat) All other food items checked were at 0 or <5% trans fat.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment