INSPECTION REPORT Health Protection KSTE-B6WTV3

PREMISES NAME Musou Sushi		Tel: (778) 889-9113 Fax:
PREMISES ADDRESS 110 - 22470 Dewdney Trunk Rd Maple Ridge, BC V2X 5Z6		INSPECTION DATE November 27, 2018	TIME SPENT 0.65 hours
OPERATOR (Person in Charge) Kenneth Lau		NEXT INSPECTION DATE November 28, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: "True" cooler in kitchen had debris and cardboard along bottom shelf. [Date to be corrected by: 11/28/2018] Corrective Action(s): Discard all cardboard in premises. Clean inside the cooler, especially the bottom shelf and inside door. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Observation #1: 3-compartment dishwashing method is not in-use. Only one plug available to plug the sinks. No dishwasher on-site as an alternative means of washing dishes. Bleach is available. [Date to be corrected by: immediately] Observation #2: Sushi chef wipes blade with cloth and water throughout day and washes all knives at end-of-day. This is incorrect. In-use utensils (e.g. knives, rice spoons) must be washed and sanitized (3-compartment sink method) every 4 hours throughout the day at a minimum. [Date to be corrected by: immediately] Corrective Action(s): Corrective Action #1: Obtain enough sink plugs to plug each compartment of the 3-compartment sink. Follow the 3-compartment dishwashing method posted above the sinks. Corrective Action #2: Wiping cloths must soak in chlorine bleach solution (100 ppm = 1/2 teaspoon bleach in 1 L of water) throughout the day when they are not being used. Change the solution every 4 hours or sooner if dirty. Clean and sanitize in-use utensils fully with the 3-compartment sink method every 4 hours at a minimum. Violation Score: 25

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Observation #1: No written records of temperatures for coolers and freezers [Date to be corrected by: immediately] Corrective Action #2: No chlorine test strips on site to record concentration of bleach [Date to be corrected by: 12/04/2018] Corrective Action(s): Corrective Action #1: Begin recording temperature of coolers and freezers. Print out a template (e.g. 3 columns - 1. Cooler/freezer name, 2. temperature, 3. initials of who recorded Corrective Action #2: Obtain chlorine bleach test strips. Begin testing solution of bleach at 3-compartment sink and sanitizer bottle regularly Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle did not have a label to identify the contents. Employee labelled the bottle during the inspection. Ensure that all chemicals have a label to identify the contents Corrective Action(s): Violation Score: 3

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

Comments

General Comments Bleach sanitizer present - 200 ppm *Reminder: Solution should be 100 ppm = 1/2 teaspoon bleach in 1 L water Hotholding foods at >/= 60C Coolers operating at </= 4C Freezers operating at </= -18C Handsinks equipped with hot and cold running water, liquid soap and paper towel No signs of pests observed