INSPECTION REPORT Health Protection JELR-CTTT3N

PREMISES NAME Sushi Gurume		Tel: (604) 948-9018 Fax:
PREMISES ADDRESS 1350 56th St Delta, BC V4L 2A4		INSPECTION DATE July 17, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Seyeon Lee		NEXT INSPECTION DATE July 19, 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 = 48

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk in cooler air and food temperature about 46-48F (7-8 C). Your thermometer reads 48-50F. Domestic cooler and small bar cooler - temperatures also above 4C (about 46F). Corrective Action(s): Potentially hazardous foods (tofu, crab, chicken, meat, etc.) are now stored at 4C/40F or colder (corrected during inspection). Service or repair coolers to make sure that all potentially hazardous foods are stored at 4C /40F or colder (correct as soon as possible). Violation Score: 15

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Some mouse droppings noted in dry storage area on shelves. Activity noted in monitoring trap in dry storage area. Corrective Action(s): Continue to keep all food in pest proof bins. Contact licenced pest control and increase monitoring for pests and seal any holes where pests may enter. Clean premises and discard any food if you find evidence of contamination. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Shelves, floor, and other surfaces require cleaning. There is a build up of dirt and debris. Corrective Action(s): Deep clean kitchen, including shelves, floor, walls, doors to coolers, etc. Follow a written routine cleaning schedule. Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bottle containing bleach solution and 2 bottles that appear to contain dishwashing detergent are not labelled. Chlorine bleach concentration is very strong (>>400ppm). Corrective Action(s): Use all chemicals safely and label all containers to show what is in the bottle. For chlorine bleach, use 200ppm (1 tsp domestic bleach in 1 liter water) and make fresh daily. Wear gloves to protect hands and soak wiping cloths in 200ppm chlorine sanitizing solution. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # JELR-CM5V42 of Dec-15-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Staff washroom requires paper towels. Correction: Provide paper towels in staff washroom. Paper towels at all hand sinks to be in dispensers or provide counter top dispensers.

Comments

Routine check. Prep cooler, server cooler, sushi display coolers - satisfactory. Walk in cooler - see above. Hot rice and miso soup - temps >60C - satisfactory. Sushi rice - vinegar added. No verification of rice pH (acidity) so food safety plan to be to make more frequently during day and discard if not used within 3 -4 hours. Prawn temperatura - prawns are kept on ice - ok. Store in cooler and bring out small volumes to be used within 2 -3 hours. Mackerel fish - receipts available. Salmon - receipts available and verify freezing times/temps - good. Salmon once prepped is stored at about 0C and used within 1-2 days. One staff on site today has valid Food Safe Level 1 certificate - exp August 2025 - ok. **Keep daily fridge temperature records. Hand washing sinks - have liquid soap and paper towels and hot/cold water. ****Make sure that the paper towel dispenser at front sushi prep hand sink is accessible so staff can use the paper towesl to dry hands. Disposable gloves also used. Chlorine bleach is in unlabelled bottle and chlorine concentration is >>>400ppm - see above. Dishwasher has a final rinse temperature of 71C / 160F inside of the machine. Note final rinse water gauge to verify temperature daily. Note that commercial dishwasher is also set up to use chlorine in the final rinse water. Today 0ppm detected after final rinse. Cleaning - see above. Pest control - see above. Reviewed items with staff on site today. Copy of report to be emailed.