INSPECTION REPORT Health Protection ABRR-BGYSDL

PREMISES NAME Maple Sushi Japanese Restaurant		Tel: Fax:
PREMISES ADDRESS 2385 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE October 15, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chao (Ethan) Ren		NEXT INSPECTION DATE October 31, 2019
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: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Sanitizing cloth are stored on countertops and prep table in kitchen Corrective Action(s): Store all wiping cloth in sanitizer solution in a bucket at 100ppm chlorine concentration Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsink near dishwasher at two compartment prep sink has no paper towel Corrective Action(s): Paper towel were replaced. Ensure that the handsink is adequately stocked and available for handwashing Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Bags of rice are stored on the floor in corner storage room near dishwahser Corrective Action(s): - Store all food items off the floor to protect from contamination Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Exhaust canopy is almost due for deep cleaning, grease accumulation is observed on the exhaust canopy - Ice machine is not maintained in clean and sanitary condition. It has mold and mildew growth on the inside walls - Door handles of coolers and freezers are not clean Corrective Action(s): - Clean ice machine on regular basis. Empty the machine, wash with soap and water, sanitize and let it ary dry before turning it back on -Clean and maintain all surfaces such as door handles, exhaust canopy. Violation Score: 9

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

Comments

- Handsinks front in kitchen area, sushi bar area,staff and public washroom are supplied with hot and cold running water, soap and paper towel - All coolers- walk-in cooler, prep cooler, sushi prep cooler, sushi display cooler and drinks cooler are measured at less than 4C - All freezers at back area and sushi bar are functional - Hot holding units for rice and soups are greater than 60C - Dishwasher dispensed 50ppm chlorine residual at the dish surface during final rinse cycle - Sanitizer solution in spray bottle available at sushi bar and is measured at 200ppm chlorine residual. NOTE: Ensure that concentration never exceed 200ppm (which is one teaspoon bleach in one litre of water and one tablespoon in one gallon of water) - Food storage practices are satisfactory - No evidence of pest activity is noted at the time of inspection - Foodsafe is verified