INSPECTION REPORT Health Protection MLUO-BJGQJH

PREMISES NAME Sushi Nara		Tel: (604) 996-8829 Fax:
PREMISES ADDRESS C2 - 2362 Whatcom Rd Abbotsford, BC V3G 0C1		INSPECTION DATE December 2, 2019	TIME SPENT 3.5 hours
OPERATOR (Person in Charge) Weonjae Lee		NEXT INSPECTION DATE December 03, 2019
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: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping cloths found on counter top/food prepa area. Corrective Action(s): Store all wiping cloths in sanitizing solution when not in use. All wiping cloths require to be washed properly (laundry/washing machine) daily. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1.Staff washed rice utensil by hand and proceed to use it without sanitizing. Dishwasher final rinse temperature only reached 69.8 deg C. Corrective Action(s): 1.Ensure that all utensils are cleaned and sanitized properly before using them. 2.Set up one of the two comp sink for manually sanitizing dishes after running in the dishwasher. For mean time, use single-use plates and cutleries for dining in patrons until dishwasher rinse is fixed. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1.Raw meat was stored in different parts of the cooler (above, middle, etc.). 2.Shredded yams was stored underneath the dishwasher shelf. 3.Missing light cover above the food prep area. Corrective Action(s): 1.Do not store raw meat products above ready to eat food items (i.e. vegetables, cooked foods, etc.). 2.Do not store food items in the dishwashing area to prevent cross contamination. 3.Re-install missing light cover above the food prep area. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation needs improvement and equipment also needs cleaning/sanitizing. Shelves underneath prep tables, walls and floor underneath equipment have grime build up. Corrective Action(s): Clean areas in the kitchen that are mentioned above. Microwave and coolers to be thoroughly cleaned/sanitized. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not in working properly - final rinse only reached 69.6 deg C. Corrective Action(s): Turn up the hot water tank a few degrees. Technician scheduled to come in tomorrow to service the dishwasher. Use disposable plates and cutleries only until dishwasher is in good working order. Violation Score: 9

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

Comments

*Hand sink stocked with liquid soap and paper towels. *Bleach sanitizer >100 ppm. .*Coolers at or below 4 deg C. *Sushi display and sushi line cooler at or below 4 deg C. *Freezer at -18 deg C. *Hot holding for miso soup and rice above 60 deg C. *Temperature log available and up to date. *No signs of pests noted. Ensure pest control monitoring in place. *Washrooms in sanitary condition. *** Manually sanitize dishes in the 2 comp sink (100 ppm bleach - 1-2 mins soak) after running in the dishwasher and allow to air dry. *** Dishwasher to be serviced tomorrow (Dec. 3, 2019) *** Single-use (disposable) plates and utensils for dine-in and take-out.