INSPECTION REPORT Health Protection MUPN-CZ6U9E

PREMISES NAME Sushi House		Tel: (604) 465-0169 Fax:
PREMISES ADDRESS 19178 Lougheed Hwy Pitt Meadows, BC V3Y 2H6		INSPECTION DATE January 4, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nam Kyu Kim		NEXT INSPECTION DATE
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Water coming out of hot water tap at hand washing station felt cold to the touch. High temperature dishwasher final rinse only reached 59C instead of 71C required at the dish level. Corrective Action(s): Have hot water tank assessed and repaired or replaced so that a continuous and sufficient supply of hot water is available for hand washing and dish washing. Violation Score: 25

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle labelled as a sanitizer had no detectable level of sanitizer in it. Sanitizer solution in spray bottle replaced during inspection with 100ppm bleach. Corrective Action(s): Ensure a sanitizer is available at all times and is in an accurately labelled container for quick and accurate identification at all times. Violation Score: 9

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

Comments

General observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Food up off floor ≥6”, good stock rotation noted and raw foods observed being stored separate from all other foods √ Two compartment sink stocked with dish soap and sanitizer √ Equipment appeared to be in good working order √ No signs of pest infestation noted √ Thermometers present √ Temperature logs maintained and no issues with equipment have been noted √ Staff with FoodSafe (or equivalent) present. √ No concerns with staff hygiene or food handling noted during inspection √ Permit posted in visible location