INSPECTION REPORT
Health Protection
KSTE-B6NU2P

PREMISES NAME
Sushi Sama
Tel: (604) 479-3131
Fax:
PREMISES ADDRESS
22783 Dewdney Trunk Rd
Maple Ridge, BC V2X 3K4
INSPECTION DATE
November 19, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Hyun Sook Kim
NEXT INSPECTION DATE
November 22, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION):
Observation #1: In-utensils at sushi bar stored in water at 13C. In-use utensils must be stored in cold water (4C or less). The water should be changed AT LEAST every 4 hours and the utensils should be washed and sanitized AT LEAST every 4 hours. Operator corrected during the inspection.
Observation #2: Food storage containers had an accumulation of debris on the containers. Scoops were stored inside food containers. Operator cleaned these areas during the inspection.
Corrective Action(s):
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No sanitizer mixed up at time of inspection. Sanitizer is required to be used on all food-contact surfaces as part of regular cleaning (1. wipe with soap and water 2. rinse 3. apply sanitizer 4. air dry). Operator mixed up spray bottles of Quats sanitizer at 200 ppm and a solution of 100 ppm (1/2 tsp bleach in 1 L of water) chlorine bleach for kitchen.
Corrective Action(s):
Violation Score: 5


Non-Critical Hazards: Total Number: 4
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation:
Observation #1: Operator has not recorded cooler/freezer temperatures since June (Month 06). [Date to be completed by: immediately]
Observation #2: Chlorine test strips are expired. [Date to be completed by: November 26, 2018]
Corrective Action(s):
Corrective Action #1: Begin recording cooler/freezer temperatures daily.
Corrective Action #2: Purchase new chlorine test strips.
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Back "exit" door has a gap underneath the door that is large enough to facilitate entry of pests such as rodents and flies. [Date to be corrected by: November 26, 2018]
Corrective Action(s): Apply weather stripping to the bottom of the door to seal the gap
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Various areas showed an accumulation of debris and grease, including underneath grill/deep fryer kitchen equipment, floors throughout kitchen and storage area. [Date to be corrected by: November 26, 2018]
Corrective Action(s): Clean the entire facility, including underneath and behind equipment and countertops, shelving units, and floor-wall interfaces.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
Observation #1: Multiple lights not working in ventilation fume hood. Light above dishwasher not working. Adequate lighting is required for cooking and cleaning purposes. [Date to be completed by: November 26, 2018]
Observation #2: Freezer in sushi bar area had a large build-up of ice. Ice will prevent air-flow in freezer and thus raise the temperature of the freezer. [Date to be corrected by: November 26, 2018]
Corrective Action(s):
Corrective Action #1: Replace all burnt out bulbs in kitchen.
Corrective Action #2: Thaw out the freezer.
Violation Score: 3


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

Comments

General Comments
Low-temperature dishwasher provided 50 ppm chlorine at plate level upon final rinse cycle
Handsinks equipped with hot and cold running water, liquid soap and paper towel
No signs of pests observed
All coolers operating at </=4 C
Hotholding miso soup at >/= 60C
Rice hot-held >/= 60C and acidified at time of sushi-making
Permit posted