INSPECTION REPORT
Health Protection
KSTE-B6HSXX

PREMISES NAME
Aburiya Sushi
Tel: (604) 467-3363
Fax:
PREMISES ADDRESS
101 - 22590 Dewdney Trunk Rd
Maple Ridge, BC V2X 3J9
INSPECTION DATE
November 14, 2018
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Myung Kim
NEXT INSPECTION DATE
November 16, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Boxes of fish observed sitting outside the deep freezers at > 4C. Boxes had been delivered recently as part of the order. Operator placed fish into deep freezer that was operating at </= -18C.
Corrective Action(s):
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Coolers and freezer units showed an accumulation of debris on the front surfaces, including the handles, as well as the inside doors where the seals are.
Corrective Action(s): Clean these areas. Increase the frequency of cleaning (i.e. nightly).
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle in the kitchen grill area contained 0 ppm of bleach. There was no sanitizer in-use at the front sushi bar. Sanitizer is required as part of cleaning food-contact surfaces to reduce pathogens (germs) to an acceptable level. Step 1: Wash with soap and warm water. Step 2: Rinse with water. Step 3: Apply sanitizer. Step 4: Air dry
Corrective Action(s): Operator mixed up a fresh solution of chlorine bleach sanitation for the kitchen grill. Measured at 100 ppm = 1/2 tsp of bleach in 1L of water. Mix up new solution at least weekly. Obtain chlorine test strips to test solution regularly. Operator mixed up chlorine bleach solution for the front sushi bar. Cloths to soak in solution when not in-use.
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

In-compliance items:
All handsinks equipped with hot and cold running water, liquid soap and paper towel
High temperature dishwasher reached 71.9C at the plate level upon final rinse cycle (min/max probe thermometer)
All coolers operating at </= 4C
All freezers operating at </= -18C
Hotholding miso soup >/= 60C
Rice hot-held >/= 60C or acidified
No signs of pests observed
Ice machine is free of mould
Fume hood is serviced regularly and in sanitary condition
Grease trap is serviced regularly *due November 18, 2018
General sanitation is adequate