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 TAKENFOOD 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Order Rescinded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.