INSPECTION REPORT Health Protection AKWN-BFHTYR

PREMISES NAME Sushi Farm		Tel: (778) 985-6189 Fax:
PREMISES ADDRESS 780 Princess St New Westminster, BC V3M 5X5		INSPECTION DATE August 29, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hua Wen Liang		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice paddles stored in a container of room temperature water. Corrective Action(s): Please store in-use rice paddles in a mixture of ice and water instead of room temperature water. If bacteria is introduced into the room temperature water it may grow and multiply, whereas ice mixed with water maintains a temperature of 4 degrees Celsius or less and prevents bacterial growth. Informed operator that once the ice melts, the paddles and container need to be changed and ice water replaced. Operator corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Spilled rice in dry storage area. Corrective Action(s): Please clean up the spilled rice on the shelf in the dry storage area. Spilled rice can attract pests. Operator cleaned up the spilled rice at time of inspection,. Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were less than -18 degrees Celsius. Hot holding units were over 60 degrees Celsius. Food storage practices were generally good. Storage areas were generally organized. Staff hygiene and food handling practices appeared satisfactory. Hand sinks were stocked with liquid soap and paper towels. Reminded operator to ensure paper towels are placed inside of the paper towel dispensers. All sinks equipped with hot and cold running water. General sanitation was satisfactory - except as noted above. High temperature dishwasher had a final rinse temperature of at least 74.0 degrees Celsius. Bleach sanitizer had a chlorine concentration of 200ppm. Reminded operator to store in-use wiping cloths in the bucket of bleach sanitizer. Note: Informed operator to use a container of ice mixed with water in the container used to dip the sushi knives. As above, plain water at room temperature allows bacteria to grow and multiply should it be introduced into the container. Informed the operator that once the ice has melted, the container should be changed and ice water replaced.