INSPECTION REPORT Health Protection KSTE-BAEU37

PREMISES NAME Matsuzushi		Tel: (604) 949-0678 Fax: (778) 355-0528
PREMISES ADDRESS 4 - 3130 St Johns St Port Moody, BC V3H 5E3		INSPECTION DATE March 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Toshiaki Hataguchi		NEXT INSPECTION DATE March 22, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer mixed up. Dirty wiping cloths lying on food contact surfaces. Mixed up a solution of 100 ppm bleach (use 1/2 teaspoon of bleach per 1 Litre of water). Change solution every 2 hours. Store all wiping cloths in the solution when wiping cloths are not being used to wipe a surface. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Many surfaces are sticky or have stains on them, including: - fronts and handles of all coolers/freezers *this must be a daily wipe down - inside and outside of the microwave - Hanging curtains (underneath front sink, hanging on door ways and in storage area) **Correct by: FRIDAY, March 22, 2019** Corrective Action(s): Clean these areas thoroughly. Conduct a deep clean of the entire facility. This should be done at least once or twice annually. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on duty does not have their FoodSafe Level 1 or equivalent. In the operator's absence, at least one staff must have this certificate in order to ensure the safety of the food. **Correct by: ONE MONTH = April 19, 2019** Corrective Action(s): Bring copies of staff certificates to the restaurant. If staff do not have the certificate, please visit www.foodsafe.ca to register for the course. Courses are available in other languages. *Please note, certificates expire every 5 years and MUST be renewed. Violation Score: 1

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

Comments

General Comments All handsinks equipped with hot and cold running water, liquid soap and paper towel All coolers operating at </= 4C; freezers at </= -18C; hot-holding miso soup at >60C. No evidence of deep-frying. General sanitation requires attention. Underneath equipment and hard-to-reach areas must be addressed. Cannot confirm pest-free condition. Bathroom in sanitary condition Please place the most recent decal (sticker) on your Permit to Operate. 3-compartment sink is used for warewashing. Not in-use during the inspection. Please ensure that dishes are ALWAYS washed as follows: 1. Wash with warm soapy water, 2. Rinse. 3. Soak for at least 2 minutes in 100 ppm bleach solution (1/2 teaspoon bleach per 1 L of water).4. Air dry. **A follow-up inspection will occur on FRIDAY, March 22, 2019. Please e-mail the inspector at kelsey.stele@fraserhealth.ca if you have any questions before then**