INSPECTION REPORT Health Protection CPAK-CNWUCM

PREMISES NAME Sushi Mori (Coquitlam)		Tel: (778) 941-8808 Fax:
PREMISES ADDRESS 13 - 2565 Barnet Hwy Coquitlam, BC V3H 4E2		INSPECTION DATE February 10, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sungnyon Kim		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: A few rodent droppings were observed from the following areas: - behind/underneath dishwasher - behind/between cooler and deep fryer Traps in place. Professional pest control company contracted. Corrective Action(s): Ensure to have all floors monitored for droppings every morning before initiating any food prep. Have all droppings removed and affected areas sanitized using 1000ppm chlorine (50:1) as advised at this time. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Backdoor left open at this time. Corrective Action(s): Ensure to have the backdoor closed at all times to prevent entrance of pests. Otherwise, install a screendoor as agreed at this time. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floors underneath/behind dishwasher and between cooler/deep fryer require better cleaning. Corrective Action(s): Ensure to have the above areas cleaned. Violation Score: 3

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

Comments

Routine inspection conducted: - Handwashing stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below 4'C; Freezers operating at/below -18'C. - Thermometers available for temperature monitoring. - Hot-holding units operating above 60'C. - 200ppm chlorine solution available in buckets to hold wiping rags and spray bottle. - High temperature dishwasher achieved 72.4'C at the plate level after final rinse. - General food storage practice satisfactory throughout. - pH of sushi rice measured <4.2 - Ice machine satisfactory. Scoop stored in proper manner. NOTE: Ensure to have scoop for rice stored in ice water as well. - Foods obtained from approved sources. General sanitation level of the facility satisfactory, except mentioned above. Please contact the health inspector for any questions or concerns.