INSPECTION REPORT Health Protection MUPN-BRHV4Z

PREMISES NAME Sushi House		Tel: (604) 465-0169 Fax:
PREMISES ADDRESS 19178 Lougheed Hwy Pitt Meadows, BC V3Y 2H6		INSPECTION DATE July 14, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jung Im Kwon		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
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed a pair of single use gloves, which had been previously worn, stored at the edge of the hand washing station in the sushi preparation area. Corrective Action(s): Gloved are intended to be used once then discarded as they cannot be properly cleaned between uses. Gloves discarded during inspection. Every time they are removed, discard them. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Thawing fish observed stored under hand wash sink on the floor. 2) Bags of onions and rice stored in the back of the restaurant close to the ground. 3) Bleach sanitizer bleached out test strip (>>1000ppm) when only 100ppm is required. Corrective Action(s): 1&2) All food must be stored at least 6" (15cm) up off the ground to prevent contamination and aid in cleaning. Fish moved during inspection. Raise onions and rice up off the floor by Friday July 17th. 3) Use only 1tsp (5mL bleach in 1L water) to prevent excessive bleach leaving a residue on food contact surfaces. (corrected during inspection). Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed frozen whole fish stored out at room temperature. Staff stated it was thawing. Corrective Action(s): Frozen food must be thawed in the cooler or in cold water to minimize bacterial growth. Fish moved to sink under cold water during inspection. Violation Score: 3

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

Comments

Other observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Food up off floor ≥6”, ready to eat foods stored above raw foods √ Hand wash stations fully stocked √ High temperature dishwasher sanitizing at ≥71°C √ General sanitation and maintenance is satisfactory √ No signs of pest infestation noted √ Thermometers present √ Staff with FoodSafe present