INSPECTION REPORT Health Protection AKWN-BJGUW2

PREMISES NAME Sushi Well		Tel: (778) 397-0567 Fax:
PREMISES ADDRESS 620 6th St New Westminster, BC V3L 3C3		INSPECTION DATE December 2, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hee Young Um		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The door handles on all coolers and freezers were dirty/filthy due to daily operations. Corrective Action(s): Door handles of coolers and freezers shall be kept clean to prevent cross contamination. The handles shall be cleaned and sanitized everyday after each lunch and dinner rush. Instructed operator to start cleaning handles at time of inspection. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Bucket of bleach sanitizer in the kitchen was covered with a lid and placed on the floor below the hand sink. Corrective Action(s): Buckets of bleach sanitizer shall be placed in easily accessible areas and uncovered so that staff can easily place and retrieve in-use wiping cloths. Instructed operator to make space on the work counter for the bucket of bleach sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw salmon was found defrosting at room temperature in the kitchen. Corrective Action(s): Raw frozen foods shall not be left at room temperature to defrost for more than 2 hours. Defrost foods in the cooler or under cold water to ensure food temperature does not rise above 4 degrees Celsius. Bacteria can grow between 4 degrees Celsius and 60 degrees Celsius. Sushi chef said salmon was placed on counter to defrost at 11am today - inspection was conducted at around 2:30pm. Surface temperature of salmon was still 3 degrees Celsius. Instructed Sushi Chef to place the salmon into the walk-in cooler. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handle on door of walk-in cooler was broken. Corrective Action(s): Operator said the handle broke off a few days ago. Currently, a piece of wire with duct tape wrapped around it is used to open the door. Replace the handle so that door can be opened properly. Date to be corrected: January 17, 2020 Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding units were over 60 degrees Celsius. Food storage practices were satisfactory - except as noted above. Organization of storage areas was satisfactory All hand sinks were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Staffs hygiene and food handling practices appeared satisfactory. General sanitation was satisfactory - except as noted above. Bleach sanitizers for in-use wiping cloths had chlorine concentrations of 200ppm. High temperature dishwasher had a final rinse temperature of at least 73.6 degrees Celsius (as per min/max thermometer). Chemicals were stored in a safe manner. No signs of pests.