INSPECTION REPORT Health Protection JCRH-AV9V68

PREMISES NAME Sushi $1.99 To Go (North Rd)		Tel: (604) 936-0222 Fax:
PREMISES ADDRESS A - 341 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE January 22, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jae Chang Jung		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Worn wooden slab/board present. Staff on duty said that it is for deboning. This surface is not suitable for use as a food contact/prep surface as it can no longer be washed/sanitized effectively and splinters may physically contaminate. Corrective Action(s): Immediately discontinue use of wooden slab/board and remove from the food premises. All food contact surfaces must be ine good condition - smooth, impervious and capable of being washed and sanitized. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # 226765 of Jul-08-2016 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Cold potentially hazardous food (PHF) stored > 4C. Correction: Call for service. Cooler must maintain < or = to 4C. - Removed all PHF from cooler to another cooler that maintained < or = to 4C during inspection. Send/email invoice once cooler is fixed. Date to be corrected by: Immediately.)

Comments

-Front glass door cooler was repaired. Temperature of cooler was 4C. -Significant improvement to sanitation of premises noted. Numerous worn surfaces have been replaced with smooth, washable finishes. Continue to identify any worn surfaces and repair/re-finish so that surface is maintained in a smooth, washable and sanitary condition. -One staff member on duty has completed Foodsafe level 1 training. Keep copy of certificates on-site. Additional staff should complete training to ensure adequate coverage at all times. -Items in walk-in cooler were covered to protect them from contamination.