INSPECTION REPORT Health Protection CPAK-CXSSDT

PREMISES NAME Sushi Mori (Coquitlam)		Tel: (778) 941-8808 Fax:
PREMISES ADDRESS 13 - 2565 Barnet Hwy Coquitlam, BC V3H 4E2		INSPECTION DATE November 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sungnyon Kim		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed on floors by the back prep area, between two sushi stations and in the corner of the servery at front. Staff was in the process of cleaning the floors at the time of the inspection. OK. Corrective Action(s): Ensure to have ALL floors cleaned and ALL affected areas sanitized prior to initiating any food prep in the morning. Continue to sanitize food prep surfaces every morning as well. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Accumulation of food debris and grease build-up observed on floor underneath cooking equipment. Areas shown to the operator at this time. 2) Potential nesting area found between two sushi stations. Corrective Action(s): 1) Ensure to have all food debris/oil/water removed from floors at the end of each day. 2) Remove all nesting materials/droppings from the area. Sanitize the area and monitor. Violation Score: 9

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

Comments

Routine inspection conducted: - Handwashing stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below 4'C; Freezers operating at/below -18'C. - Thermometers available for temperature monitoring. - Hot-holding units operating above 60'C. - 200ppm chlorine solution available in buckets to hold wiping rags and spray bottle. - High temperature dishwasher achieved 71.3'C at the plate level after final rinse. - General food storage practice satisfactory throughout. - pH of sushi rice measured <4.2 - Ice machine satisfactory. Scoop stored in proper manner. NOTE: Ensure to have scoop for rice stored in ice water at all times. - Foods obtained from approved sources. Food storage practice satisfactory throughout. - Professional pest control company contracted for a bi-weekly visit. Traps in place. **Operator to have a meeting with managers/staff, as well as the hired cleaning crew to develop an improved daily cleaning routine. Please contact the health inspector for any questions or concerns.