Fraser Health Authority



INSPECTION REPORT
Health Protection
MKIM-CJVSHE
PREMISES NAME
Victoria Sushi		Tel: (604) 759-3848
Fax:
PREMISES ADDRESS
10 - 15 Royal Ave E
New Westminster, BC V3L 0A9		INSPECTION DATE
October 4, 2022		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Jinwon Jang		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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: THIS IS A REPEAT INFRACTION: Pest droppings observed in the following two locations:
1) Under dishwashing sink to the left of the dishwasher
2) Under mesh shelves to the left of the electrical panel.
Corrective Action(s): Ensure above mentioned areas are cleaned and sanitized to facilitate in proper monitoring. If problem persists, increase pest control service frequency.
Date To Be Corrected: Immediately
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Back door observed to be left open
Corrective Action(s): Operator closed back door at the time of inspection. Ensure back door is closed at all times to prevent potential pest entrance.
Violation Score: 9

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

Multiple repeat infraction from last routine inspection.

A follow up inspection was performed for routine inspection MKIM-CJGSYW and the following was observed:
- Inserts of food no longer stored ontop of other inserts in prep cooler. Ensure this practice is educated to all new staff.
- Hand washing station observed to be free of obstruction
- Personal items no longer observed near food prep area
- Kitchen utensils observed to be stored in a clean and sanitary manner
- Food no longer observed to be stored next to chemicals
- Temperature log observed to be maintained