INSPECTION REPORT Health Protection RBYS-CEJTE4

PREMISES NAME Sasha Sushi		Tel: (604) 852-7874 Fax:
PREMISES ADDRESS 108 - 2070 Sumas Way Abbotsford, BC V2S 2C7		INSPECTION DATE May 18, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Young Ju Lee		NEXT INSPECTION DATE June 01, 2022
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: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Observed food not protected from contamination; 1. Food stored in back prep cooler with covers/lids, 2. Raw meat and eggs stored above produce/ready to eat food, 3. Food product stored in back washroom/storage area. Corrective Action(s): Ensure that food is protected from contamination; 1. Ensure food in coolers are stored with lids/covers to protect from contamination, 2. Ensure raw meat and eggs are stored below produce and ready to eat food, 3. Ensure back storage area is organized in a manner that protects food in storage from contamination. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Observed cardboard used to line shelves for pots/pans storage in back kitchen. Corrective Action(s): Ensure that surfaces are of suitable design/material to allow for proper cleaning. Cardboard is not easily cleanable and can absorb substances. Violation Score: 3

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

Comments

Permit posted and up to date. FoodSafe Certified staff present during operation. Hand washing adequately supplied. Bleach surface sanitizers in front and back prep areas >100ppm. High temperature dishwasher at > 71C at plate surface. Miso soup and rice at 60C or above. Front prep coolers and sushi prep cooler at 4C or below. Front freezer at -14C. Back coolers at 4C or below. Back storage room fridges at 4C or below and back storage room freezers at -18C. Back stand-up freezer at -18C or below. Sanitary facilities adequately supplied and maintained in sanitary condition. No pest issues noted during inspection. General sanitation and maintenance of facility is satisfactory. Note: Also discussed current ceiling in place in kitchen area.