INSPECTION REPORT Health Protection DSEA-BAEPNP

PREMISES NAME Victoria Sushi		Tel: (604) 759-3848 Fax:
PREMISES ADDRESS 10 - 15 Royal Ave E New Westminster, BC V3L 0A9		INSPECTION DATE March 19, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jinwon Jang		NEXT INSPECTION DATE 1 Month
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] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): fresh made mayo in piping bag found at 15C at sushi bar. Corrective Action(s): discarded. Ensure that fresh made mayo is kept <4C at all times Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution in spray bottle for the back kitchen area mixed with pinesol (this product is not permitted for food contact surfaces) Corrective Action(s): Staff discarded the mixed sanitizer and made a new bleach and water only sanitizer. product measured 100 ppm chlorine ALWAYS mix only 1/2 tsp bleach with 1L of water. do not mix with any other products. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): sushi bar handsink and back of house handsink missing paper towels at the time of inspection Corrective Action(s): restocked. ensure that all handwashing stations are stocked with liquid soap, paper towels, and hot/cold running water at all times. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff member wash gloved hands then proceed to return to work. gloves were nitrile disposable gloves Corrective Action(s): Discussed proper glove use and handwashing procedures with staff. ensure that disposable gloves are discarded frequently and between tasks. Violation Score: 5

Non-Critical Hazards: Total Number: 5

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: 2 packs of sliced beef defrosting in the back of the kitchen at room temperature. products still frozen Corrective Action(s): move to a cooler unit. all defrosting must be in a cooler unit, in cold water, or in a microwave Violation Score: 1 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: An acceptable Food Safety Plan has not been submitted to the district inspector for this facility. Corrective Action(s): Provide an updated Food Safety Plan for the facility outlining the following; -the process for chicken teriyaki (from receiving to cooking and hot holding to service) -the process for tempura (from receiving to cooking and hot holding to service) -the process for sunomono salad (from receiving to preparation to service) -the process for any noodle dishes the plan must outline food safety temperatures to be met, corrective actions if the temperatures are not met, and methods for cooling foods properly. Plan is due March 23 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: sauce splatter noted around chest freezer and ice machine area. Corrective Action(s): conduct a cleaning of the area. kitchen must be maintained in a sanitary manner. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: sushi cooler handles and back of house shelves have duct tape and aluminum tape used for securing components. this is not an appropriate material due to its inability to be cleaned and sanitized properly. Corrective Action(s): Remove the duct tape and aluminum tape immediately. Discontinue this practice of using duct tape for fixing things throughout the kitchen. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Operator has not provided an updated sanitation plan acceptable for the new facility. Corrective Action(s): Sanitation plan for the facility must be provided. this plan must have the following information; -how and how often the sushi rice machine is cleaned and sanitized (must be done every 4 hours) -how and how often the cutting boards and other continuously used items are cleaned and sanitized (must be done every 4 hours) -how and how often deep cleaning is conducted -how dishware is washed and sanitized (all items that do not get washed in the dishwasher -how the dishwasher is checked to ensure that it is washing and sanitizing properly (consult your dishwasher technician) -how and how often cooler and freezer units are cleaned and sanitized -list of chemicals used for cleaning (detergents and cleaners) and sanitizers (typically bleach) , and their appropriate concentration and mixing instructions. due: March 23 (2 weeks) Violation Score: 3

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

Comments

=Sushi bar cooler (4C), sushi bar undercounter cooler (1C), kitchen upright cooler (1C), kitchen prep cooler (4C), kitchen undercounter cooler (4C), and server station cooler (4C) measured < 4 degrees C =Upright freezer (-19C) and chest freezers (-19C and -23C) measured < -18 degrees C =miso soup hot holding (78C) measured > 80 degrees C =High temperature dishwasher had a final rinse temperature of 78.1C at the dish surface (minimum 71 C required for proper sanitizing) =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification was not on site and could not be verified. ensure that minimum 1 person with FOODSAFE level 1 certification is on site with proof. =Permit posted in a conspicuous location =Sushi rice acidity measured at approximately pH of 4.0 - 4.5