INSPECTION REPORT Health Protection ABRR-BZCRM5

PREMISES NAME Maple Sushi Japanese Restaurant		Tel: (604) 538-4812 Fax:
PREMISES ADDRESS 2385 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE March 22, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Chao (Ethan) Ren		NEXT INSPECTION DATE March 30, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 48

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tempura prawns, cooked yam were left at room temperature. Temperature was measured at 20C and were cooked an hour ago. - Cut vegetables, yam, onions - were stored at room temperature Corrective Action(s): - Store all potentially hazardous foods in cooler at temperature less than 4C. All items were moved to a working cooler. Any potentially hazardous items stored at room temperature for mroe than 4 hours must be discarded. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution in back kitchen area was measured at less than 10ppm. Corrective Action(s): - Fresh prepared solution was measured at 100ppm chlorine residual. Ensure that you prepare fresh solution every day and check the concentration to ensure that it is measured at atleast 100ppm chlorine Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher was measured at less than 10ppm during final rinse cycle Corrective Action(s): - Operator replaced the sanitizer bucket and concentration was measured at more than 50ppm during final rinse cycle at the dish surface. - Use test strips to check the concentration of sanitizer after final cycle. Test strips are available Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsink in sushi bar did not have soap or paper towel - Handsink at two compartment sink near dishwasher was lacking paper towel Corrective Action(s): - Ensure that all handsinks are stocked with liquid soap and paper towel and are available for employees to wash hands Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: - Raw meat and raw eggs were stored above ready to eat sauces and next to ready to eat food items - Sushi rice were left uncovered - One bulk bin had bowl stored in it and used as a scoop Corrective Action(s): - Store raw meat and raw eggs on the bottom shelf and away from ready to eat items - Cover sushi rice to protect from contamination - Use scoops with handles and ensure that scoop is stored in a way that the handle does not come in contact with the food Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chlorine sanitizer at front sushi bar was not labelled Corrective Action(s): Label the bottle to clearly identify the contents Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light cover missing in back dry storage area Corrective Action(s): Replace shatterproof light cover on all light fixtures Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Foodsafe level 1 expired November 4, 2020. Corrective Action(s): Operator has to take FOODSAFE Level 1 or equivalent course to have a valid certificate Violation Score: 1

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

Comments

- Handsinks in washroom and kitchen were adequately stocked. - All coolers- walk-in cooler, prep cooler, sushi prep cooler, sushi display cooler and drinks cooler are measured at less than 4C - All freezers at back area and sushi bar are functional and measured at less than -18C - Hot holding units for rice and soups are greater than 60C - Sanitizer solution in spray bottle available at sushi bar and is measured at 200ppm chlorine residual. NOTE: Ensure that concentration never exceed 200ppm (which is one teaspoon bleach in one litre of water and one tablespoon in one gallon of water). If the concentration is more than 200ppm, final rinse step with water is required. - No evidence of pest activity is noted at the time of inspection COVID-19: -Workplace COVID-19 safety plan completed. -Facility is not offering dine-in services. -Staff screening is completed everyday. Signature not required due to COVID 19