INSPECTION REPORT Health Protection DSEA-BCSUVS

PREMISES NAME Victoria Sushi		Tel: (604) 759-3848 Fax:
PREMISES ADDRESS 10 - 15 Royal Ave E New Westminster, BC V3L 0A9		INSPECTION DATE June 3, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jinwon Jang		NEXT INSPECTION DATE 4 Months
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 = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): sushi bar cooler contents measured between 8C and 10C. products moved onto ice. Corrective Action(s): Operator to purchase a new replacement sushi bar cooler. Operator requested 1.5 weeks for change; granted. Keep all potentially hazardous foods on ice to ensure that they are <4c at all times. Monitor temperatures frequently Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: handwash station for the back of house missing liquid soap Corrective Action(s): Replaced. Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and grease build up observed in the following areas; -between the flat top grill and stove -underneath the flat top grill -on the foil holding grates at the edge of the grill area -in the debris tray of the unused (covered) grill -cabinets around the ice machine and sink in the back of house Corrective Action(s): Clean the above noted areas, this must be done on a more frequent basis. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: REPEAT OBSERVATION: duct tape being used for dried dashi storage box (mini) above the undercounter cooler Corrective Action(s): remove the duct tape. this is not a permissible surface material in a food establishment Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: sushi bar cooler unable to maintain contents <4C Corrective Action(s): Operator to replace cooler unit within 1.5 weeks. Due: June 14 Violation Score: 3

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

Comments

=Sushi bar undercounter cooler (3C), kitchen upright cooler (4C), kitchen prep cooler (3C), kitchen undercounter cooler (4C), and server station cooler (4C) measured < 4 degrees C =Upright freezer (-19C) and chest freezers (-19C and -20C) measured < -18 degrees C =miso soup hot holding (70C) measured > 80 degrees C =High temperature dishwasher had a final rinse temperature of 70.9C at the dish surface (minimum 71 C required for proper sanitizing). new above counter corner style high temperature dishwasher installed. ensure that future changes to equipment, layout, or surfaces (counters, floors, walls) obtain health approval prior to changes being made. =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified at the time of inspection =Sushi rice acidity measured at approximately pH of 4.0 - 4.5