INSPECTION REPORT Health Protection RHEN-ATHSLC

PREMISES NAME Sushi Avenue		Tel: Fax:
PREMISES ADDRESS 9 - 8590 200th St Langley, BC V2Y 2B9		INSPECTION DATE November 27, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kwang Seong Kim		NEXT INSPECTION DATE 4 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: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Area behind and below the grill and deep frier observed accumulating lots of grease and food debris. Also, area behind the deep freezer doing the same. Also, some walls in food prep area especially around work surfaces observed allowing the accumulation of food debris. Corrective Action(s): Thoroughly clean up these areas and ensure cleaning frequency and/or quality better maintained. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: A) Several areas of the kitchen including work surfaces and storage shelves deteriorating and must be removed and replaced: - Shelves beside grill. These are flaking wood and wood-like finish and have become impossible to properly clean and sanitized. - plywood work, cutting or prep surface (discussed with operator). B) Areas of the kitchen beginning to fall apart and a plan should be considered for future correction and replacement. This includes: -Countertop at the prep and hand sink. Corrective Action(s): Correct (A) by follow up inspection date. Monitor (B) for long-term fix. Discussed with operator. Violation Score: 9

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

Comments

Cooling units working and keeping food below 4 C. Sanitizing buckets OK. watch for consistency in chlorine concentration. Range between 25 and 200 ppm. Ideal range is 100 ppm. Dishwasher at 79 C at plate - Good. Recommend clean and fix the door slide on upright cooler in kitchen.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RHEN-ATHSLC
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment