INSPECTION REPORT Health Protection FEMI-BSCS23

PREMISES NAME Sakeya Sushi		Tel: (604) 461-1160 Fax:
PREMISES ADDRESS 2838 St Johns St Port Moody, BC V3H 2C1		INSPECTION DATE August 10, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jaehoon Kim		NEXT INSPECTION DATE August 17, 2020
INSPECTION TYPE Follow-Up
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 = 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)

Code 203 noted on Routine inspection # FEMI-BS6V28 of Aug-04-2020 Food not cooled in an acceptable manner [s. 12(a)] Observation: Noted deep fried chicken at temp > 14 oC stored at small up right cooler Correction: Follow proper cooling procedure as per submitted FSP- lower temp by using shallow metal pan over ice water bath (from 60 oC to 20 oC in <2 hrs nad from 20 oC to 4 oC < 4 hrs)-improper cooling may contribute to pathogen growth and food posioning

Comments

-Small black cooler is fixed temp 1 oC -Bleach 500 ppm is being used. -Cooling is discussed again- use shallow metal container on ice bath to lower temp (60 to 20 in <2 hrs- 20-4 oC in < 4 hrs0 **Sushi line cooler temp still elevated 9-10 oC - no PHF is stored inside and top part is supplemented with Ice-Store small portion on ice (max 2 hrs storage)- fix the cooler to provide temp <= 4 oC continue the same process till the repair is confirmed by inspector