INSPECTION REPORT Health Protection YTAN-BDQSX4

PREMISES NAME Sushi Ami		Tel: (604) 534-3622 Fax:
PREMISES ADDRESS 115 - 20151 Fraser Hwy Langley, BC V3A 4E4		INSPECTION DATE July 3, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Soo Jung 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tofu for miso soup was left out at room temperature; measured at 12C. Corrective Action(s): Returned to cooler at time of inspection. Do not store tofu out at room temperature, as it is a potentially hazardous food. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Knives were stored in the space between a prep table and prep cooler. 2) No food-contact surface sanitizer was available at the sushi bar. Corrective Action(s): 1) Store all knives in proper knife racks/knife holders. The space between tables/counters/equipment cannot be easiliy cleaned and sanitized and can contaminate the knives. Knives were washed and sanitized at time of inspection. 2) Ensure each food prep area is supplied with food-contact surface sanitzer during all hours of operation. Mix 1 oz of bleach with 1 gallon of water for proper concentrations, and change this solution every 4 hours at a minimum. Sanitizer solution was prepared for the sushi bar at time of inspection; 100 ppm chlorine (bleach) detected. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- All handwashing stations were unobstructed and supplied with hot and cold running water, liquid soap, and paper towels. - Food-contact surface sanitizer available for main kitchen. 100 ppm chlorine (bleach) detected using a test strip. - High-temperature dishwasher reached 71C at the dish surface during rinse cycle - good. - All coolers were maintaining temperatures of 4C or colder. - All freezers were maintaining temperatures of -18C or colder. - Miso soup was hot-held at above 60C. Rice in rice cooker hot held at above 60C. No other food items were being hot-held. - Sushi rice (acidified) held in insulated container (Below 60C) had a pH of less than 4.2 - good. - Food storage practices satisfactory; all food stored properly covered and off the floor. - Dry storage areas satisfactory. - Ventilation canopy, cooking equipment, ice machine, refrigeration units, and ventilation canopy were maintained in sanitary conditions. - Mop sink and three-compartment sink also maintained in sanitary conditions. - General sanitation satisfactory. Staff washroom maintained in sanitary condition and properly supplied for hand washing. - No signs of pest activity noted at time of inspection. *Ensure temperature logs are up to date, including dishwasher temperature log.