INSPECTION REPORT Health Protection SMAW-B3LUVL

PREMISES NAME Maguro Sushi		Tel: (604) 940-2267 Fax:
PREMISES ADDRESS 5241 Ladner Trunk Rd Delta, BC V4K 1W4		INSPECTION DATE August 13, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Hakki Chung		NEXT INSPECTION DATE August 20, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 73

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several pounds of chicken breast were cooked "this morning" 4-5 hours before inspection. Half of the chicken breasts were left cooling in a covered pot on a low shelf beside the grill. These measured 35.3 Celsius internally. Half had been moved to a hot-holding unit for reheating; these measured 40.7 Celsius internally. This is very dangerous. Perishable foods must be cooled and reheated rapidly; The cooling process must cool from 60 Celsius to 20 Celsius in maximum 2 hours; then from 20 Celsius to 4 Celsius in a maximum of 4 hours. Re-heating must not be done in hot-holding units as they are not designed to re-heat quickly. All chicken breasts were discarded;approximately 20 pounds. Corrective Action(s): Violation Score: 15 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): See also #203. Chicken breasts were being re-heated in hot-holding unit. Hot holding units are not designed for rapid reheating. Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 tubs of crab meat is stored at room temperature; internal temperature measured at 19.4 Celsius, 16.5 Celsius, and 12.1 Celsius. No time tracking. Approximately 8 pounds of crab meat discarded. Do not keep any perishable foods like crab meat at room temperature. Corrective Action(s): Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives at sushi bar stored in tepid water. Moved to ice water. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Used cleaning cloths throughout the kitchen and sushi bar were found on food prep surfaces with no trace of sanitizer. Keep used cleaning cloths in sanitizer between every use. 2) Sake jugs are not being washed properly after every use. Some have small amounts of sake still in them; A few have visible mold growth in them. Clean thoroughly after Every use. 3) Bowls used for tempura were stacked, dirty, for re-use beside fryer. Bowls used for food storage must be cleaned after every use. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Personal beverages are stored on sushi bar and throughout kitchen at work stations. These must be stored separately from food prep areas. Corrective Action(s): Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No food safety plan for cooling and reheating chicken breasts. Submit food safety plan for this process in one week. Corrective Action(s): Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Hundreds of fruit flies noted on walls above sushi bar. See #305 and #308. Ongoing cleaning and refinishing is required to remove infestation. Corrective Action(s): Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Floor and corners behind sushi area have large accumulations of food debris. See also #308. Floors require re-tiling and cupboards require re-finishing. All of these areas require a thorough cleaning. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Numerous areas of kitchen and sushi bar require more cleaning. Floors, walls, and under and behind equipment. Corrective Action(s): Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Several bamboo bowls used for storing tempura are badly broken. 2) Equipment such as rice cookers repaired with duct tape. Duct tape can't be cleaned; repair or discard broken equipment. 3) Cardboard boxes covered in duct tape so that they can be re-used and used for bulk sauces and vinegars. These are not washable. Remove. 4) Lower shelf of kitchen table is very rusty. Repair/refinish or replace. 5) Several sections of floor are missing tiles; floor is difficult to keep clean. Replace missing tiles. 6) Cupboards/walls floors around sushi bar are poorly finished/damaged. Difficult to clean and food debris has accumulated. Repair/refinish. Corrective Action(s): Violation Score: 9

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

Comments

Hand sinks are stocked and working. Fridges are all <4 Celsius. Hot holding (Miso soup) is >60 Celsius. Dishwasher reached 73 Celsius at plate level. No sign of rodents.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SMAW-B3LUVL
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: 0.1 hour Specific comments:
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