INSPECTION REPORT
Health Protection
RPAR-AKYRYL

PREMISES NAME
Vedder Sushi
Tel: (604) 226-8565
Fax:
PREMISES ADDRESS
8 - 7300 Vedder Rd
Chilliwack, BC V2R 4G6
INSPECTION DATE
March 31, 2017
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Taek Keun Lee
NEXT INSPECTION DATE
April 20, 2017
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]

No

No

Sanitation Plan [s. 24]

Yes

No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Front handwashing sink being used to store dishes.
Corrective Action(s): Operator removed all dishes at time of inspection. Remove dishwashing soap, sponge and drying rack. This sink can only be used for handwashing. Future violations will result in a correction order.
Violation Score: 5


Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation: Coolers upstairs and shelf underneath dishwashing sink lined with newspaper and cardboard.
Corrective Action(s): Remove ALL cardboard. CORRECT BY: APRIL 20, 2017
Violation Score: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: Operator is preparing a hot sauce on-site that requires 2 weeks fermentation. Ingredients consist of vinegar and chilli pepper.
Corrective Action(s): Provide written plan with details as discussed. Do pH test to confirm this is shelf-stable. CORRECT BY: APRIL 20, 2017
Violation Score: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Grease build up noted under cooking line.
Corrective Action(s): Please clean and sanitize area underneath cooking line. CORRECT BY: APRIL 20, 2017
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Hot Sauce prepared on site is being stored in old vinegar containers. These are considered single-use only.
Corrective Action(s): Operator to purchase new containers either glass or food grade plastic to store sauce. CORRECT BY: APRIL 20, 2017
Violation Score: 3


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

Comments

Handsinks provided with liquid soap and paper towel
Bleach solution in wiping rag bucket at 200ppm chlorine concentration
Coolers: 4C
Freezers: -18C
Hot holding (rice):60C
Dishwasher:>71C for final rinse at plate surface

Note: Please keep temperature records up to date.