INSPECTION REPORT Health Protection MLUO-BL5TKS

PREMISES NAME Sasha Sushi		Tel: (604) 852-7874 Fax:
PREMISES ADDRESS 108 - 2070 Sumas Way Abbotsford, BC V2S 2C7		INSPECTION DATE January 24, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Young Ju Lee		NEXT INSPECTION DATE February 13, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw marinated beef in one of the container on the top of the prep line cooler with cooked meat and sliced veggies. Corrective Action(s): Keep raw meat in closed container on the bottom of the prep line cooler to prevent cross-contamination, Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premises was clean and organized. However, some debris/grime build up underneath the shelves in the back and along the base board in the sushi bar as well as the sides of the floor to the washrooms. Corrective Action(s): Ensure to do more cleaning in these areas to avoid grime/filth build up. Violation Score: 3

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

Comments

Health permit posted. Hand sinks provided with liquid soap and paper towels. - Install paper towel holder/dispensers at the hand sinks. Bleach sanitizer measured >100 ppm. High temp dishwasher reached >71 deg C at plate surface. Coolers and prep line coolers registered at or below 4 deg C. Freezers were at -18 deg C or colder. Hot holding for soup and rice was at 61-63 deg C. Temperature log was available and up to date. Food and food-related items stored off the floor. No signs of pests noted at time of visit. Ensure there is pest control monitoring in place. Staff had clean uniforms and hair restraint. Washrooms clean and provided with toilet paper, liquid soap and paper towels. Overall premises clean, organize and well-maintained.