INSPECTION REPORT Health Protection FEMI-BS6V28

PREMISES NAME Sakeya Sushi		Tel: (604) 461-1160 Fax:
PREMISES ADDRESS 2838 St Johns St Port Moody, BC V3H 2C1		INSPECTION DATE August 4, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Jaehoon Kim		NEXT INSPECTION DATE August 05, 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: Moderate (16-29) Total Score = 30

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Noted deep fried chicken at temp > 14 oC stored at small up right cooler Corrective Action(s): Follow proper cooling procedure as per submitted FSP- lower temp by using shallow metal pan over ice water bath (from 60 oC to 20 oC in <2 hrs nad from 20 oC to 4 oC < 4 hrs)-improper cooling may contribute to pathogen growth and food posioning Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted several foods at >4 oC - Sprouted beans at room temp- -Foods in broken coolers such as imitation crabs- raw fish for sushi at 8.9 oC and 9.5 oC Corrective Action(s): Discard any PHF stored at temp >4 oC for >2 hrs- All PHF to be stored at temp <4 oC at all time to prevent pathogen growth or toxin production Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual dishwashing steps are not being followed as per posted sign. Dirty dishes noted in rinse sink Corrective Action(s): Follow the proper steps for dishwashing - wash- rinse-sanitize- air dry to ensure proper washing and sanitizing fo all utensils and dishware. - Manual dishwashing as per posted sign is ok while facility is operating as take out ONLY Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Noted a couple house flies Corrective Action(s): Consult with a pest control company- install a light trap away from food /and food prep. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Noted some holes and broken wall around piping under sink beside the dishwasher. Corrective Action(s): Repair the broken wall and seal holes to prevent any pest entry. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -Sushi Prep cooler and small black cooler across the sushi in cooler are not at proper temperature - 9.8 oC /10.4 oC - No chlorine residual detected from low temperature dishwasher- 2 runs- operator advised that dishwasher has not been used since the facility been oprerating as Take-out and facility being following manual dishwashing using the 3 compartment Corrective Action(s): -Repair the noted cooler to maintain temp< = 4oC -Remove all PHF and follow the direction as noted in Code 205- Do not store any PHF in these two units until these units are repaired and temp <= 4oC is verified by our office. -Repair the low temp dishwasher to have adequate chlorine residual. Violation Score: 9

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

Comments

-Inspection is conducted with Student Facility is operating as take- out Only General - Coolers measured 4C or colder-except the one noted in violation part - Freezers measured -18C or colder - Hot held foods measured at 60C or hotter - Handwashing station stocked with soap, paper towels and hot and cold running water - Sanitizer in spray bottle and third sink measured 100 ppm chlorine -General sanitation is good at time of visit *Discussed sushi rice- Ensure to follow the same recipe-any changes in recipe PH must be tested and verified to be <4.6 to be stored at room temp. *Temp log sheet is on site- Data recorded till the end of July- ensure to enter data daily- update the list as you add any new cooler/s * Low temp dishwasher is not working - facility is take out only and has a three comp sinks - follow the steps as noted- this method for ware washing is acceptable ONLY while the facility is operating as Take out Only Covid-19 Safety plan- Discussed Covid-19 Safety plan key principals (ex. social distancing- disinfecting of high touch surface areas, daily Covid-19 screening for staff from different)- Ensure to have a written plan- Ensure to use an approved disinfection solution for any high touch surface area refer to health Canada website for the list of approved products-you may mix bleach solution with concentration of 500 ppm-1000 ppm (for all any surfaces excpet food contact surfaces/food prep areas) -Operator contacted repair company at time of visit - Operator to contact the area inspector once the cooler is fixed via email to fatemeh.emami@fraserhealth or phone 604-949-7721- in the meantime follow the directions as noted