INSPECTION REPORT Health Protection FEMI-BM4R9X

PREMISES NAME Matsuzushi		Tel: (604) 949-0678 Fax: (778) 355-0528
PREMISES ADDRESS 4 - 3130 St Johns St Port Moody, BC V3H 5E3		INSPECTION DATE February 24, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Toshiaki Hataguchi		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: More cleaning is required for under all equipment and under sinks Corrective Action(s): Clean and organize Violation Score: 9

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

Comments

All handsinks equipped with hot and cold running water, liquid soap and paper towel All coolers operating at </= 4C; freezers at </= -18C hot-holding miso soup at >60C. No evidence of deep-frying. ***General sanitation requires attention. Underneath equipment and hard-to-reach areas must be addressed. Cannot confirm pest-free condition. Bathroom in sanitary condition 3-compartment sink is used for warewashing. Ensure that dishes are ALWAYS washed as follows: 1. Wash with warm soapy water, 2. Rinse. 3. Soak for at least 2 minutes in 100 ppm bleach solution (1/2 teaspoon bleach per 1 L of water).4. Air dry. *** Max seating capacity for this facility is 10 based on dishwashing requirements as discussed already- Remove extra seating (chairs)