INSPECTION REPORT Health Protection AKWN-BM6VTV

PREMISES NAME Kojima Sushi		Tel: (604) 522-3816 Fax:
PREMISES ADDRESS 410 6th St New Westminster, BC V3L 3B2		INSPECTION DATE February 26, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ming Wei Tang		NEXT INSPECTION DATE February 27, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Sushi rice kept over 2 hours without adequate time monitoring. Corrective Action(s): Prepared sushi rice was found available for use but had been prepared over 2 hours prior to the inspection. Operator also did not have any time monitoring records to indicate when the sushi rice was prepared. As per the premises food safety plan, unused sushi rice is to be discarded after 2 hours and a time monitoring record shall be maintained for each batch of sushi rice that is prepared. Instructed operator to discard sushi rice. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. White plastic cutting boards in the kitchen and in the sushi bar were found to have mildew on them. 2. Hot water handle at utility sink by back door was found to have a think accumulation of grime on it. Corrective Action(s): 1. White plastic cutting boards need to be washed and disinfected regularly to prevent buld up of mildew. The presence of mildew can contaminate the foods that are prepared on them. If cleaning does not remove the mildew, then the cutting boards will need to be resurfaced. 2. The hot water handle shall be cleaned and kept clean on a regular basis to avoid cross contamination. Date to be corrected: February 26, 2020. 2. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): In-use wiping cloths in the kitchen were not stored in bleach sanitizer. Corrective Action(s): In-use wiping cloths shall be stored in bleach sanitizer to prevent bacteria from growing on them. Operator corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Bowl used to scoop ice was stored in ice bin. 2. Measuring cup used to scoop vinegar was stored in the vinegar. Corrective Action(s): Utensils used to scoop/dispense foods shall not be stored in the food as the areas that contact the hand may become contaminated and in turn contaminate the food. Store the utensil separate from the food in a clean container or use a long handled utensil that can be hooked to the edge of the food container. Operator removed the bowl from the ice bin and the measuring cup from the vinegar at time of inspection. Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Operator uses a cloth towel at the kitchen hand sink to dry hands after hand washing. Corrective Action(s): Cloth towels shall not be used to dry hands after hand washing because the towels can become an area for bacteria to grow. After washing hands, use only single-use paper towels to dry hands. Operator removed towel at time of inspection. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator has not yet provided proof of successful completion of Foodsafe Level 1. Corrective Action(s): Operator said they completed the course in late January 2020 but is still waiting for the certificate to arrive by mail. Informed the operator to contact the instructor/company that offered the Foodsafe training and request written confirmation of successful completion along with the mark they received on the final exam. Operator shall provide the written confirmation to the undersigned for review. Date to be completed: March 4, 2020 Violation Score: 1

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 -12 to -20 degrees Celsius or less; Freezer for sushi fish was -20 degrees Celsius. Hot holding units were over 60 degrees Celsius. Food storage practices were satisfactory. Organization of storage areas appeared to be satisfactory. Hand sinks were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Staffs hygiene and food handling practices appeared satisfactory - except as noted above. General sanitation was satisfactory - except as noted above. Low temperature dishwasher had a residual chlorine sanitizer concentration of 100ppm. Bleach sanitizers for in-use wiping cloths had chlorine concentrations of 200ppm. Chemicals were stored in a safe manner. No signs of pests.