INSPECTION REPORT Health Protection KSTE-B9ZW4Z

PREMISES NAME Sushi Mori		Tel: (604) 866-8055 Fax:
PREMISES ADDRESS 13 - 2565 Barnet Hwy Coquitlam, BC V3H 4E2		INSPECTION DATE March 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hye Kyeong Park		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sushi cloths soaking in bucket with 0 ppm chlorine. Cloths must soak in 100 ppm solution of chlorine bleach (1/2 teaspoon bleach in 1 L of water). This solution must be changed every 2 hours or sooner if dirty to maintain the concentration. Cloths are not to lie on food contact surfaces, but are to soak in bleach solution when they are not being used to wipe a surface. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some old food debris and grease observed in the following areas: - Underneath cooler equipment - Ventilation fume filter panels (these can be removed and run through the dishwasher) - The fronts of some coolers show staining from food debris **Correct by: 2 DAYS** Corrective Action(s): Clean these areas. Ensure that the facility receives a deep clean in the back areas at least annually. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer spray bottles throughout were not labelled to identify the contents **Correct by: IMMEDIATELY** Corrective Action(s): Label all chemical bottles used on the food premise. Violation Score: 3

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

Comments

General Comments All handsinks equipped with hot and cold running water, liquid soap and paper towel Bleach sanitizer in spray bottles at 100-200 ppm High-temperature dishwasher reached > 71C at the plate level upon final rinse cycle (min/max probe thermometer). *NOTE: Dishwasher required 5 runs to come up to temperature. The temperature dials for the wash and sanitizer cycles appears not to be displaying the correct temperature. The pressure dial also does not work. Staff are required to check the temperature at the dishwasher daily before using the machine as this machine completes a critical sanitizing task for food equipment. Record the sanitizer temperature in a log as is done with cooler/freezer temperatures. Cooler/freezer temperature logs maintained mostly daily. No signs of pests observed All coolers operating at </= 4C; freezers at </= -18C; hot-holding at >/= 60C Food storage OK. Foods kept 6" off the ground, covered and protected from contamination. Raw proteins stored separate from ready-to-eat foods Please contact the inspector via e-mail at kelsey.stele@fraserhealth.ca if you have any questions