INSPECTION REPORT Health Protection RWOG-AR8R6U

PREMISES NAME Sushi Mori		Tel: (604) 866-8055 Fax:
PREMISES ADDRESS 13 - 2565 Barnet Hwy Coquitlam, BC V3H 4E2		INSPECTION DATE September 15, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Hye Kyeong Park		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 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): No corrections entered

Comments

- Coolers all now measure 4C or colder - Rice scoop stored in ice water - Food safety plan for sous-vide received - Correction in temperature made (post-sous-vide food must be kept at 3C or colder) - Addition in storage procedures made (post-sous-vide cooked food must only be kept for 3 days maximum) - Ensure that a probe thermometer capable of measuring within 0.1C is in use when producing sous vide foods - Only sous-vide galbi and teriyaki chicken produced - Please contact your area inspector if you have any further questions