INSPECTION REPORT Health Protection DSEA-CEBUD8

PREMISES NAME Kushi Mura Izakaya Restaurant		Tel: (604) 553-9950 Fax:
PREMISES ADDRESS 260 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE May 11, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hyungjae Im		NEXT INSPECTION DATE May 12, 2022
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1 container of fried rice stored at room temperature since cooked. product measured 29C internal and had been cooked at lunch time rush Corrective Action(s): Discarded. Ensure that all hot potentially hazardous foods are kept >60 C at all times or cool quickly and keep stored <4C Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noodle cutting machine in the back of house (new) is not disassembled and cleaned, operator has only been cleaning it by brushing the bottom side of the output feeder with a brush. Corrective Action(s): Disassembled and cleaned. Ensure that the noodle making machine is fully disassembled, cleaned and sanitized daily. 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): Surface sanitizer not available at the time of inspection and wiping cloths are stored on counter tops. Corrective Action(s): Operator made surface sanitizer at the time of inspection. ALL WIPING CLOTHS must be stored in sanitizer solution when not in use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): sushi prep cooler (back of house) area handsink was blocked by sushi rice holder and bulk flour and corn starch container. Corrective Action(s): Keep this handsink free of obstructions and easily accessible to handwashing. Repair the broken paper towel dispenser as well. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 2 issues in back of house hot station prep cooler: -dessert fruit in syrup was stored in an open container underneath a container of raw meat -multiple other foods stored in open containers in the bottom portion of the prep cooler Corrective Action(s): Ensure that all food is protected from contamination by storing them in containers with lids Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: noodle making undercounter 2 door cooler (adjacent to sushi station) unable to maintain contents <4C, ambient temperature measured 11C Corrective Action(s): Operator is aware of the issue and is only keeping non-potentially hazardous food in the unit. repair the cooler unit. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =With the exception of the violation above, all other coolers measured < 4 degrees C =All freezers measured < -18 degrees C =Jajangmyun sauce hot holding (67C) and miso soup hot holding (64C) measured > 60 degrees C =High temperature dishwasher in the back of house had a final rinse temperature of 77.6 C at the dish surface (minimum 71 C required for proper sanitizing) =High temperature dishwasher in the front of house had a final rinse temperature of 74.7 C at the dish surface (minimum 71 C required for proper sanitizing) =General sanitation was satisfactory at the time of inspection =No evidence of pest activity noted at the time of inspection. =Ice machine maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification could not be verified. Have FOODSAFE level 1 certificates on site for inspection =Operator has changed the name of the facility (ownership has not changed). Health approval application for name change completed at the time of inspection =Sushi rice acidity measured at approximately pH of 4.0 - 4.5 amended: operator has provided EHO with valid FS level 1 certificate. BI, valid to Sept 2023