INSPECTION REPORT Health Protection BWOI-CR4SBY

PREMISES NAME Sushi Bar Iori		Tel: (604) 463-1758 Fax:
PREMISES ADDRESS 620 - 22709 Lougheed Hwy Maple Ridge, BC V2X 2V5		INSPECTION DATE April 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Leeyoung Park		NEXT INSPECTION DATE April 24, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Deep fryer batter observed being kept at room temperature. This violation was noted in my previous report on January 25, 2023. Batter was discarded at time of inspection. New batter submerged in an ice water bath was established at time of inspection Corrective Action(s): Unless refrigerated when not is use, batter must be kept in an ice water bath. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse sanitizer concentration tested too low 25ppm. Sanitizer bottle switched out with a new container at time of inspection and dishwasher run until a final rinse of approx 100ppm chlorine was detected in the final rinse. Corrective Action(s): Resanitize all utensils as instructed. Always check and record in you daily log the dishwasher final rinse concentration to ensure it is above the minimum of 50ppm. Violation Score: 25

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Inspection due to complaint of food borne illness from meal purchased on April 20 ***Monitoring logs not being maintained. Logs last recorded in February. Maintaining logs is important as it demonstrates you are doing your due diligence as an operator. ***Ensure you always have enough ice on site to set up the ice water slurry for the batter as discussed. All cold holding equipment cold holding perishables at <4c Freezers cold holding at <-18c New chlorine test strips on site Hot and cold water provided at hand wash stations.