INSPECTION REPORT Health Protection LQUN-D2UVAU

PREMISES NAME Sushi U+		Tel: (604) 492-3554 Fax:
PREMISES ADDRESS 128 - 1960 Como Lake Ave Coquitlam, BC V3G 3R3		INSPECTION DATE February 27, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chang Sung Kwon		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: An unsupervised rice cooker is being used and stored in the hallway which patrons use to access the public washrooms. The public could access the rice cooker and contaminate the food inside, without staff knowing. Corrective Action(s): Immediately relocated the rice cooker to an area where the public doesn't have access. **Correction date: Today** Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The exhaust canopy and filters have accumulated grease on them. The system was required to be professionally cleaned in December 2023, as per the service sticker. This creates a fire hazard and will attract pests. Staff stated that a professional company is scheduled to clean and service the exhaust canopy and filters this week. Corrective Action(s): Instruct staff to clean the exhaust filters twice a month. Ensure the exhaust canopy and filters are being professionally cleaned as per the service stickers. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Found cardboard, aluminum foil, newspaper, and old rice bags are being used to cover shelves and surfaces. These materials are not durable, food grade, sealed or cleanable. Accumulated food and grease will attract pests and is a fire hazard. Corrective Action(s): Cardboard, aluminum foil, and any other material that is not food grade, sealed, durable, sealed or cleanable must not be used. OR, the materials must be thrown away at the end of each day and new materials placed on the surfaces in the morning. **Correction date: Today** Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: At time of the inspection, there was no staff present that possessed a valid FoodSafe Level 1 certificate or an equivalent, recognized course. The owner possesses a valid certificate, but was not present at time of the inspection. Corrective Action(s): Immediately have staff members obtain a valid FoodSafe Level 1 certificate, or an equivalent recognized course. Ensure to schedule one staff member each shift, that possesses a valid certificate. **Correction date: Mar. 30/24** Violation Score: 1

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

Comments

A routine inspection was completed: - Coolers 4C or colder; freezers -18C or colder; hot holding units 60C or hotter; and thermometers present. - High temperature dishwasher had a rinse cycle of 75.4C at the plate's surface, as per max/min thermometer. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Bleach sanitizer in spray bottles and cloth buckets had [Cl2] of 200ppm. - All foods stored in food grade containers; covered; labelled; date coded; foods stored in groups with raw proteins separate or below RTE foods; and foods stored 6" off the floor on shelves. - No expired foods in use. FIFO rules being followed. - General sanitation level is good. Improvement needed in the mentioned area. - No signs of pests. - All surfaces are in good working order. ACTION Start washing the exhaust canopy filters twice a month to prevent the accumulation of grease and dust. Relocate the rice cooker (currently in the hallway) to an area where the public can't access it. Stop using materials, which are not food grade, durable, sealed, or cleanable (foil, cardboard, newspaper, etc.), to cover surfaces unless you throw them away at the end of every night and replace them with new materials in the morning. Have staff members obtain the FoodSafe Level 1 certificate or an equivalent, recognized certificate. Schedule at least one staff member, who possesses a valid certificate, on each shift.