INSPECTION REPORT Health Protection LQUN-CJWTM6

PREMISES NAME Narita Sushi		Tel: (604) 515-7712 Fax:
PREMISES ADDRESS 408 - 100 Schoolhouse St Coquitlam, BC V3K 6V9		INSPECTION DATE October 5, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gu Young Kwon		NEXT INSPECTION DATE 6 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 = 23

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large amounts of ginger; cooked edamame beans in covered bowls; and pre-portioned tofu in bowls (miso soup) are being stored at room temperature. They were found to be between 12C-25C in temperature. Bacteria will grow on these foods when left at room temperature for longer than 2 hours. Corrective Action(s): Immediately discard the edamame and tofu as they have been in the danger zone temperature too long. Only have small amounts/portions of the stated foods stored at room temperture, so they are used within 2 hours. Then make more, or replenish the foods from the coolers. During the inspection, the mentioned foods were discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The exhaust canopy is due for for service and cleaning, as per the service sticker (September 2022). Accumulation of grease and food occurs on the surfaces of the system, which is a fire hazard and will attract pests. Corrective Action(s): Immediately call and schedule the exhaust canopy to be cleaned and serviced by a professional company. **Correction date: Oct. 30/22** Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Found cardboard under the cooking equipment, and it had accumulated grease and food debris. Staff stated the cardboard is discarded every week. The accumulated grease and food will attract mice and flies. Corrective Action(s): Immediately discard the cardboard at the end of every day, and replace with new the next day. If the cardboard is not replaced each say, then stop using cardbaord. Ensure the floor is washed with hot water and soap at the end of each day. Staff discarded the cardboard during the inspection, and put a new piece on the floor. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Found cracked, chipped and/or taped plastic food containers and cookware (colindar). Pieces of plastic could fall into food and patrons could be harmed be them. 2) The chest freezer, by the back door storage area, has a damaged interior lid. The plastic is broken and the insulation is exposed. The surfaces is not durable, cleanable and pieces of plastic or insulation could fall into food. Corrective Action(s): 1) Immediately throw away any damaged food containers, lids, cookware, and/or dishware. Purchase new items to replace the ones thrown away. **Correction date: Immediately** 2) Replace the chest freezer with a new one, so the interior and exterior surfaces are durable, smooth, sealed, and cleanable. **Correction date: Oct 14/22** Violation Score: 9 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Staff not throwing away disposable gloves when they take them off, they are saving them and putting them back on. Disposable gloved shall only be used for one task and then must be changed or thrown away once they are taken off. Hands touch the outside of the gloves when taken off, which contaminates the surfaces which touches food. Corrective Action(s): Throw away all used disposable gloves. Retrain all staff to understand the rules of using disposable gloves correctly. Failure to use dispoable gloves correctly, will result in staff NOT being ALLOWED to use them. Violation Score: 3

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

Comments

A routine inspection was completed, the following observations were made: - Coolers 4C or colder; freezers -20C or colder; hot holding units above 60C; and thermometers present. - A new high temperature dishwasher has been installed. The rinse cycle temperature was 74.1C at the plate's surface, as per max/min thermometer. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Bleach sanitizer in spray bottles had [Cl2] of 200ppm. - Quats sanitizer for cloths had 200ppm strength. Ensure Quats sanitizer is being used to disinfect the dine-in tables and chairs, as Mr. Clean general purpose cleaner is not a sanitizer. - General sanitation level is satisfactory, and has improved since the previous inspection. Detailed and hard to reach cleaning of surfaces and areas require to be done on a weekly basis to prevent the accumulation of food and grease in the small kitchen. Ensure to remove all items off shelves and cupboards, then wash these surfaces with hot water and soap. - No signs of pests. - All foods stored in food grade containers; covered; labelled; foods stored in groups with raw fish and meats stored separately from other foods; and all foods stored 6" off the floor on shelves or platforms. - No expired foods in use or for sale. FIFO rules being followed. - FoodSafe certified staff present. ACTION: There are many surfaces of counter tops, prep tables, shelves, and cupboards (in the kitchen) that are breaking down and wearing away. Replacement of these surfaces and areas will be required with materials that are durable, smooth, food grade, sealed and cleanable. Start saving money to complete these repairs in the next 12-24 months.