INSPECTION REPORT Health Protection MLOO-BG3UNE

PREMISES NAME Sushi Mori		Tel: (604) 866-8055 Fax:
PREMISES ADDRESS 13 - 2565 Barnet Hwy Coquitlam, BC V3H 4E2		INSPECTION DATE September 16, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hye Kyeong Park		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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The concentration of one bleach sanitizer spray bottle exceeded 200 ppm. Corrective Action(s): Prepare fresh bleach sanitizer. Ensure bleach sanitizer is prepared by mixing 1/2 teaspoon (1/2 cap) of unscented household bleach per 1L of water. Ensure food prep surfaces are sanitized throughout the day. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat was stored above vegetables in one stand-up cooler. Corrective Action(s): Properly organize all food. Ensure raw meats are stored separately from vegetables and ready to eat foods to avoid potential contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris and grease observed in the following areas: 1. Ventilation hood filters 2. Between, behind, and underneath cooking equipment Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly to avoid accumulation of food debris and grease. Violation Score: 9

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (prep, stand-ups) are ≤ 4°C - Freezers (stand-ups, chest) are ≤ -18°C - Hot holding units (miso soup, rice) are ≥ 60°C - High temperature dishwasher is available. Final rinse temperature reached 72.6°C at the plate level after 5 cycles. - 100 ppm bleach sanitizer is available (after correction) - Dry storage areas are maintained - Ice machine is maintained. Ice scoop is stored properly. - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Obtain a waterproof probe thermometer with min/max function and heat shield. Measure the temperature of the dishwasher at least twice per day. Ensure the temperature at the plate level reaches at least 71°C before washing any equipment - Doors on one of the sushi display cooler units are broken. Doors have been ordered. Ambient temperatures are ≤ 4°C. Ensure minimal amounts of food are stored here (enough to use within 2 hours). - Keep FOODSAFE certificates on site. Ensure renewals are done as needed.