INSPECTION REPORT Health Protection JAHN-BMJW54

PREMISES NAME Sushi Mori		Tel: (604) 866-8055 Fax:
PREMISES ADDRESS 13 - 2565 Barnet Hwy Coquitlam, BC V3H 4E2		INSPECTION DATE March 9, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hye Kyeong Park		NEXT INSPECTION DATE March 10, 2020
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temp dishwasher is unable to reach 71C at plate's surface. Subsequent cycles produced lower temperatures (67C at the end of first cycle, <60C at the end of second cycle)The thermometers for wash & rinse cycle are not in working order. Corrective Action(s): Do not use the dishwasher until it is repaired. The operator was directed to implement manual dishwashing (100ppm chlorine). Violation Score: 3

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

Comments

- Handsinks are equipped with hot & cold running water, liquid soap & paper towels - 100ppm chlorine detected in sanitizer spray bottles - Temperatures of refrigeration units are adequate (<4C coolers, <-18C freezers) - Thermometers are in place - Pest control received on a monthly basis - FOODSAFE certificates are on site - Ice machine and utensils are maintained in a sanitary manner NOTE: - Ensure that all sanitizer bottles are labelled - Cleaning is required on shelves in the sushi prep area - Keep staff belongings (phones, cigarettes) away from the kitchen - Maintain a temperature log for all refrigeration units - Discard all single use containers on the shelves in the dishwashing area