INSPECTION REPORT Health Protection FEMI-B88PA9

PREMISES NAME Sakeya Sushi		Tel: (604) 461-1160 Fax:
PREMISES ADDRESS 2838 St Johns St Port Moody, BC V3H 2C1		INSPECTION DATE January 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaehoon Kim		NEXT INSPECTION DATE January 14, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # FEMI-B87ULR of Jan-07-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: -Low temp dishwasher does not have enough sanitizer -Manual dishwashing is done improperly- no sanitizing steps noted. Correction: -Repair the dishwasher to have enough bleach (50-100 ppm) -Follow the proper 4 steps for manual dishwashing as per the posted sign Code 401 noted on Routine inspection # FEMI-B87ULR of Jan-07-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand washing station is blocked at time of visit. Correction: Hand washing station must be accessible at all time . Code 402 noted on Routine inspection # FEMI-B87ULR of Jan-07-2019 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Noted the food handler handling raw chicken with gloves and touchs ohter stuff with same gloves. Correction: Wash and change gloves as they get contaminated.

Comments

-Dishwasher is fixed 100ppm -Sinks are labelled the following are to be done by follow up inspection: 1. Reduce the menu - No deep frying chicken, shrimp and yam- you may get them pre fried and re-heat in oven or very small amount only one type 2. Defrost the upright freezer 3. Clean the back room -walls , equipment surfaces- 4. Store everything off of the floor at least 6 inches 5.Maintain a log sheet and record monitoring data for temp of all coolers (twice daily) and sanitizer level in dishwasher (once daily) Closure order is lifted.