Fraser Health Authority



INSPECTION REPORT
Health Protection
VTUR-ASANMM
PREMISES NAME
Sushiwa
Tel: (604) 755-8587
Fax:
PREMISES ADDRESS
4 - 32750 George Ferguson Way
Abbotsford, BC V2T 4V6
INSPECTION DATE
October 19, 2017
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Munsook Kwon
NEXT INSPECTION DATE
October 20, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 11
Critical Hazards: Total Number: 1
202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): * Some rice found in warmer unit that was made night before and stored at room temperature over night. Operator thought this was acceptable practise even though food safety plans addressed this food for cooking, cooling, storage, etc. Operator told to discard this rice-- and they did
Corrective Action(s): * Ensure rice cooked and cooled and stored properly. Cook rice to minimum 74'C/165'F or hotter and keep in warmer unit at 60'C/140'F or hotter. Cool rice quickly (within a couple of hours) down to 4'C/40'F or colder and store in cooler at 4'C/40'F or colder. Discard sushi rice after 2 hours at room temperature as a general practise.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: * Some food stuff in buckets was being stored on floors and not acceptable practise as food stuff can become contaminated
Corrective Action(s): * Ensure ALL food/food equipment stored OFF floors and on shelving. Ensure food equipment stored high enough off floors (eg. 12 inches) to allow proper cleaning/maintenance of floors
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: * Ice trays used for making ice not suitable for drink purposes as not commercial type. Operator told to remove ice trays and provide commercial ice machine if making ice for drinks
Corrective Action(s): * Provide proper ice machine for drinks (ie. commercial type) as this is more sanitary
Violation Score: 3

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

* Menu still same
* Monitoring records were available and up to date
* staff were wearing appropriate attire and hair protection
* cold-holding units were 4'C/40'F or colder
* Freezer unit/walk-in was -18'C or colder
* Sanitizer was available at 200 ppm chlorine residual; NOTE: operator changed sanitizer solution as it was from yesterday and not active-- ensure sanitizer concentration at minimum 200 ppm for bleach solution and make fresh solution every few hours to maintain proper concentration
* Walls at back area were refinished with proper washable/water proof hard board and easy to clean now
* Food was covered and stored properly in storage areas
* Overall maintenance was good; continue with detailed cleaning and maintenance on regular basis
* Follow up inspection: October 20, 2017
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: VTUR-ASANMM
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.

Documentation for food is kept on site and provided to the EHO upon request.

Yes



2.

All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.

Yes



3.

All other food meets the restriction of 5% trans fat or less of total fat content.

Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment