INSPECTION REPORT Health Protection ADIG-CX6US9

PREMISES NAME Benkey Sushi		Tel: (604) 626-0333 Fax:
PREMISES ADDRESS 27520 Fraser Hwy Aldergrove, BC V4W 3N5		INSPECTION DATE November 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yoonsik Chae		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] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Fresh salmon is being processed and frozen for 3 days at -20C and then used for raw fish service in the form of sushi. Corrective Action(s): All fresh received, non-previously frozen fish is required to be frozen for a minimum of 7 days at -20C to allow for destruction of parasites before it can be served raw. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Bleach sanitizer at sushi prep station is 1000ppm or higher (straight bleach). 2. Sushi press machine has some black grime or food residue on sides and on tray where sushi rice/seaweed comes out. Corrective Action(s): 1. Dilute bleach to ensure it is 100ppm. Bottle used requires only 1/8 to 1/4 bleach and rest can be filled with water. 2. Clean machine immediately and ensure this is cleaned and sanitized on a regular basis, e.g. when bar is sanitized, 2x per day. Include this in your cleaning plan. Violation Score: 15

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Various surfaces, floors, walls, ceilings are covered in plastic wrap, peeling or chipped or covered in duct tape and not made of cleanable surfaces. Corrective Action(s): Repair or replace all surfacing to ensure all food contact surfaces are easily cleanable and in good repair. Date to be completed by: 6 months. Violation Score: 9

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

Comments

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers o Operators had clean clothing for food preparation o Staff washrooms appear clean and are fully supplied for hand hygiene o Public washrooms are clean and fully supplied for hand hygiene Storage Temperatures o Cold holding Coolers are below 4C o Cold holding Freezers are below -18C o Hot holding food items are at 60C - miso soup, rice. Food Processing and Food Protection o Specialized Food Processing - sushi bar -cutting boards are being cleaned between lunch and dinner, soap and sanitizer is being used at this station. -Sushi rice pH is between 4.0 and 4.5 (around 4.2 measured) o Approved Food Source - Operator keeps receipts of food ingredients from an approved source -Salmon whole and tuna quarters and other seafood items - receipts reviewed and are from approved sources. o Food Storage - Food is stored in covered containers. -Fish is stored in separate coolers/freezers than other items. Maintenance and Sanitation o Dishwasher - Final rinse temperature is >71C at the plate surface (78.8C measured) o Chemical dispensers - 200ppm Quat sanitizer dispensed from tube in wall o Storage of chemicals is separate and away from food o Pest control - there are no signs of pests at the time of inspection. Administration o Valid operating permit is posted in public view o Staff is certified in food safety