INSPECTION REPORT Health Protection JMAA-AWG23E

PREMISES NAME Maple Sushi Japanese Restaurant		Tel: Fax:
PREMISES ADDRESS 2385 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE March 1, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Chao (Ethan) Ren		NEXT INSPECTION DATE March 05, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Shrimp tempura left on counter with an internal temperature of 20.9C. Tempura was made approximately 2 hours ago. 2. Cooked chicken was left out on counter for serving approximately 30 minutes after it was made. The chicken had an internal temperature of 39C. Staff had no intention of cooling it within the next 2 hours. Corrective Action(s): The tempura was immediately placed back into the fridge. The chicken was allowed to cool further and was placed back into the fridge. All potentially hazardous foods MUST be held between 4 and 60 degrees. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Ventilation slats contained an excessive amount of grease. Operator states that it is washed monthly. 2. Knives are stored on cardboard pieces - cardboard was soiled at time of inspection. 3. Ice machine contains mildew in area where water flows downwards. Corrective Action(s): 1. Due to the high level of usage in the area above the tempura deep fryer, the ventilation slats should be cleaned more frequently to ensure that there is no significant grease build up. 2. Re-sanitize the knives before use. Refrain from using the cardboard to store knives for long periods of time. Use a non-porous material such as plastic liner for the knives. 3. Empty the ice machine and clean and sanitize as per manufacturer's directions. Date to be corrected by: 3.5.2018. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizing pails contained soap instead of 100 ppm bleach at the front. 2. At the back kitchen cutting boards, cloths were used to continuously wipe dirty knives without being sanitized. Corrective Action(s): 1. Sanitizing pails were emptied and filled with 100 ppm bleach. 2. Cloths were placed in a sanitizing pail. If cloths are going to be used to wipe dirty knives, they must be constantly washed or sanitized (e.g. in sanitizing pail) to actively remove/disinfect bacteria. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station in kitchen lacks paper towels. Handwash sink in front sushi counter was obstructed with a metal bowl used for moistening hands when handling sushi. Corrective Action(s): Paper towel dispenser was refilled with paper towels. Metal bowl was removed from the handwash sink. Ensure that handwashing stations are stocked at all times to ensure that employees can readily wash their hands. You may continue to use the metal bowl to moisten your hand, provided that the handsinks are all being used at adequate frequency. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Employee did not use soap while washing hands. Furthermore, nitrile gloves were being re-used for cost savings. Corrective Action(s): Employee washed hands properly under supervision of EHO. Hands need to be rinsed, lathered with soap, and properly washed for at least 20 seconds in warm water. Re-used nitrile gloves were discarded. At no point are nitrile gloves to be reused when handling food. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple infractions were observed: 1. Flour products, seafood, tempura, and dried goods are all uncovered inside coolers. Dry products and batter were unused and uncovered at time of inspection. (This is a repeat violation from the inspection conducted in June of 2017) 2. Dry storage goods contain dirty/soiled metal bowls inside. Flour contained scoop with handle immersed inside. 3. Raw beef stored on top shelf above cooked food and soy sauce. Employee also erroneously placed cooked chicken below raw shrimp at time of inspection. Corrective Action(s): 1. All aforementioned items were promptly covered with food-grade material (cellophane). 2. Dirty bowls / dirty scoop handle were removed from the dry storage bins. Proper scoops are now used and stored above the dry storage bins. 3. All raw items were placed underneath cooked foods. Ensure that food is covered at all times when not being cooled to prevent contamination. Raw food items must always be stored underneath cooked items to prevent cross-contamination of raw juices. Violation Score: 9

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

Comments

Routine inspection conducted of facility. Facility is in satisfactory sanitary condition, however, improvements need to be made regarding employee food handling practices (see violations above). Further infractions may result in enforcement action including the issuance of orders. Temperatures: (Max temp for coolers: 4C; min temp for hot-holding: 60C) - Front display sushi cooler at 4C - Beverage/beer stand-up cooler at 4C - Front prep-coolers are all at 3C or cooler - Miso soup was hot-held at 65C - Chest freezers at -18C - Walk-in cooler at 3C Sanitizing: - Low temperature dishwasher sanitizes at 50-100 ppm chlorine residual (final rinse at the plate) Storage: - Dry-storage items (flour) in pest-proof bins Administrative: - All food handlers have FoodSafe - Permit posted and up-to-date Other: - Client washrooms are in sanitary condition at time of inspection. All handsinks stocked with hot/cold running water, liquid soap, and paper towels - Sushi rice at pH of 4.0 as verified by Hydrion pH Test Strips (max: 4.2 as per BCCDC Sushi Retail Guidelines) - No visible signs of recent pest activity at time of inspection Recommendation: - Please have your employees re-take FoodSafe as there was a clear lack of food safety practices during time of inspection (see violations above) - Your screen door contains a 1" tall gap at the bottom. If you are going to leave the door open in the summer, please seal the gap to prevent pests from entering through the back