INSPECTION REPORT Health Protection 239620

PREMISES NAME Sakeya Sushi		Tel: (604) 461-1160 Fax:
PREMISES ADDRESS 2838 St Johns St Port Moody, BC V3H 2C1		INSPECTION DATE April 26, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jaehoon Kim		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: 1) A bucket of mung bean sprouts left out in a room temperature for 1 hr. 2) 4 shrimp tempuras, 2 buckets of takoyaki balls, and a bucket of yam tempuras and spring rolls probed at >6.5C (prepared overnight) (from big up-right cooler at back of kitchen) Corrective Action: 1) Store bean sprouts in a cooler and maintain temperature of 4C or below, covered. 2) Above food items were voluntarily discarded by an operator. Lower the cooler temperature and monitor the temperature Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observation: Accumulation of food debris obsreved underneath dry storage rack at back of kithen as well as underneath back prep table. Unsanitary condition may provide harborage of pests. Corrective Action: Clean the above mentioned arera and increase the frequency of cleaning. Date to be corrected by: Today Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observation: The same cooler mentioned above (located at back of kitchen) observed to have a broken gasket. Duck tape was used to prevent warm air from entering Corrective Action: Replace the broken basket Date to be corrected by: 1 week Corrective Action(s): Violation Score: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Observation: Foodsafe level 1 certified operator absent at the time of inspection Corrective Action: In operator's absence, one of staff members must hold a foodsafe level 1 certificate or equivalent. Date to be corrected by: 1 month Corrective Action(s):

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

Comments

General comments: Handwashing station equipped with liquid soap, paper towels, and hot and cold running water. Following temperatures measured: - All coolers = 1C - 4C - All freezers = -22C - Upright freezer at the back= -35C - Rice holding unit = 76-86C - Soup holding unitt = 66-88C Dishwasher sanitizer measured at 100ppm cl Chlorine spray bottle for food contact surfaces measured at 100ppm cl 3-comp sink sanitizer measured at 100ppm cl No signs of pests observed. Chlorine strip available Temp. log available and in-use Permit posted by washroom area. Covid-19 No dine-in/ take out only Covid 19 safety plan available Floor markings for 2m distance available Social distancing signage available