INSPECTION REPORT Health Protection LTHN-AQBT8U

PREMISES NAME Ladner Sushi		Tel: (604) 946-7781 Fax:
PREMISES ADDRESS 5034 48th Ave Delta, BC V4K 1V8		INSPECTION DATE August 17, 2017	TIME SPENT 3.5 hours
OPERATOR (Person in Charge) Chi Wai Kwok		NEXT INSPECTION DATE August 18, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 82

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food temperature of tuna, salmon, avocado, cucumber in sushi bar cooler too warm at 9 - 16C Corrective Action(s): All potentially hazardous foods above 4C for greater than two hours to be discarded. If foods need to be kept out during peak periods they must be kept in ice wells and the food level must not exceed the level of ice in the ice well. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dish racks are too full when going through the dishwasher with dishware being stacked on top of each other. Dishware has not been rinsed of all visible food debris/waste before being placed in racks. Corrective Action(s): Dish racks must not be over filled, all items in the rack must be free of all visible dirt and must not touch each other so that there is the free flow of water and sanitizer to all surfaces. Clean dishes must not be stacked for use until they have completely air dried. NOTE: Dish washer must wash his hands thoroughly before emptying racks or storing dishware. Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: . - Foods stacked on top of each other without proper lids in place to prevent grease, dirt and food waste on the bottom of containers from coming into contact with the food the container below. - shredded daiken (white turnip) being soaked in bowl in dishwashing sink. Corrective Action(s): . - All contaminated food to be discarded and proper lids used to protect food from contamination - Prep sink needs to be installed to accommodate both the thawing and the preparation of foods. Prep sink must be large enough to accommodate the largest pot/bowl/strainer that food is prepared in and drain boards for the preparation and draining of foods. NOTE: Make sure plans are approved before comencing any construction Until such time as this prep sink is installed thaw foods in a bowl/pot of standing water that is changed every thirty minutes (use a timer to ensure water is changed frequently) and the food is placed in the refrigerator immediately upon thawing or fully cooked. If foods must be prepared using the dishwashing sinks the operator must ensure that there is no dirty dishware in the sink/s or where they can drip on the food, no dishwashing, rinsing, sorting or racking must occur at this time and the dishwashing sinks must be thoroughly cleaned and sanitized before any food preparation occurs. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen prawns being thawed in hand sink. Corrective Action(s): See previous comments about the need for a prep sink, sizing, and ancillary requirements. Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: Numerous flies throughout the premises. Corrective Action(s): Integrated pest management plan to be implemented in consultation with a licensed pest control contractor. Back door screen to be repaired. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mould in caulking around hand sink and dishwashing area, food waste, debris, splatters by free standing table used for prep, shelving, walls etc Corrective Action(s): Premises needs a thorough general cleaning including all surfaces and equipment. Violation Score: 9

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

Comments

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LTHN-AQBT8U
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: 0.1 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