INSPECTION REPORT Health Protection 239435

PREMISES NAME Sushi Well		Tel: (778) 397-0567 Fax:
PREMISES ADDRESS 620 6th St New Westminster, BC V3L 3C3		INSPECTION DATE May 3, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Hee Young Um		NEXT INSPECTION DATE May 10, 2019
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Purple sushi rice observed in portable container at 40 Degrees Celsius. Operator indicate the rice is stored to keep warm and will be moved to front counter for use when the stock at front is used up. Correction: Sushi rice stored at room temperature needs to be discarded after 2 hours ,or hot held or store in the cooler/freezer. Ensure the rice is tracked with timestamp or timer so it doesn't sit at room temperature for more than 2 hours if not ensure it is hot held at > 60 Degrees Celsius or stored at < 4 Degrees Celsius. Corrective Action(s): Violation Score: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Dirty wiping towels observed on handsink rim after usage. Chlorine sanitizer bucket observed to be empty in kitchen area, measured at >200ppm Correction: Ensure dirty rags are kept in sanitizer bucket when not in use. Ensure Chlorine concentration is at 100-200ppm for staff to keep dirty towels in. Corrective Action(s): Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to be using one pair of gloves to clean with wiping towel, handle dishes and prepare food. No handwashing observed in between glove use. Correction: Use one pair of gloves for one task to prevent contamination. Ensure hands are washed properly in between gloves use and gloves are discarded in between tasks. Corrective Action(s):

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Metal and plastic bowls observed to be submerged in containers storing dry goods. Date To Be Corrected By 2019/05/03 2. Raw meat observed to be placed next to vegetables in walk-in cooler Correction: 1. Use scoopers to dispense dry goods, ensure handle of the scooper is situated upright and not in contact with the food to prevent contamination. 2. Place raw meat above vegetables and ready-to-eat products to prevent cross-contamination. Corrective Action(s): Violation Score: 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Regarding violation 206 above, please submit revised food safety plan to include time tracking method for sushi rice storage at room temperature Date To Be Corrected By 2019/05/10 Correction: Submit revised food safety plan within 1 week Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in back storage room and in the corners of the walk-in freezer Date To Be Corrected By 2019/05/10 Correction: Sanitize and clean the area with droppings, ensure area is maintained in sanitary condition to prevent pests. Corrective Action(s): Violation Score:

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

Comments

Kitchen area: Walk-in cooler at 4 Degrees Celsius 2 compartment cooler /freezer at 0 Degrees Celsius and -27 Degrees Celsius Walk-in freezer at -16 Degrees Celsius Chest freezer at -27 Degrees Celsius upright refrigerator (top at -18 Degrees Celsius, bottom at 4 Degrees Celsius) upright freezer at -16 Degrees Celsius upright cooler at 4 Degrees Celsius High temperature dishwasher at 74.6 Degrees Celsius at plate level Rice hot held at 90 Degrees Celsius Handwash station equipped with paper towel, hot/cold water and soap Front counter area; Chlorine sanitizer bucket at 200ppm Miso soup hot held at 82 Degrees Celsius , rice at 69 Degrees Celsius Beverage cooler at 3 Degrees Celsius 2 door undercounter cooler at 4 Degrees Celsius . Display fish cooler at 3 Degrees Celsius Small white chest freezer at -20 Degrees Celsius Ice machine in sanitary condition Handwash station equipped with paper towel ,hot/cold water and soap Note - Pest control records up to date, no sign of pest activities observed, aside from droppings noted above, at time of inspection General sanitation satisfactory Discussed with operator regarding proper bleach to water ratio (1 teaspoon bleach to 1 c of water) for sanitizing