INSPECTION REPORT Health Protection FEMI-BVERQF

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 November 16, 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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 15

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted mushroom (fried) at temp of 10 oC -cooling at room temp form 5 pm ( time of inspection 12 noon) Corrective Action(s): Discard the temp abused mushroom - done at time of visit. Ensure to cool foods properly- using ice water bath to cool from 60 oC to 4 oC Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Poor cleaning noted under and behind all equipment, floor throughout (took picture). Corrective Action(s): Clean the whole facility- send picture via email to the area inspector. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Sushi cooler, small cooler in front prep cooler in the back lack thermometer. Corrective Action(s): Provide thermometer for all noted units and send a copy of receipt and picture when these are done. Violation Score: 1

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 </= -18 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 ware-washing. 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. Discussed separating food scraps from garbage, showed the operator by going to the bins in garbage pick up for the building. Send pictures and receipt/also covid-19 safety plan via email to the area inspector at fatemeh.emami@fraserhealth.ca no later then Nov 19-2020.