INSPECTION REPORT Health Protection BWOI-CGKQFB

PREMISES NAME Sushi Sama		Tel: (604) 479-3131 Fax:
PREMISES ADDRESS 22783 Dewdney Trunk Rd Maple Ridge, BC V2X 3K4		INSPECTION DATE July 22, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Hyun Sook Kim		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # BWOI-CGHQ7Y of Jul-20-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Chlorine in final rinse in diswasher observed to be initially at 0ppm chlorine. Once new sanitizer was installed and unit primed a residual of approx 60ppm was achieved. Wiping rags when not in use must be stored in sanitizer. This was observed not being done at the front sushi prep area. This is a REPEAT VIOLATION. Correction: Rewash all dishware/utensils as instructed. Staff were not maintaining monitoring records and it is unknown as to when the concentration of sanitizer dropped below the minimum of 50ppm. Place wiping rags in either quat sanitizer or bleach sanitizer. This solution is to be changed every 2 hours.

Comments

Wiping cloths stored in quat sanitizer. Quat sanitizer tested at approx. 300ppm (Test strips on site). Change solution every 2 hours or earlier as needed. Dishwasher dispensing at approx 70ppm chlorine in final rinse. Tiny air bubbles observed in sanitizer tubing. Keep an eye on this as discussed *Monitoring logs not being maintained. Set up monitoring logs as discussed. Keep logs for at least 4 months (Oldest)