INSPECTION REPORT Health Protection FEMI-CRMS2V

PREMISES NAME Matoi Sushi		Tel: (604) 464-2778 Fax:
PREMISES ADDRESS 490 - 3025 Lougheed Hwy Coquitlam, BC V3B 6S2		INSPECTION DATE May 8, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yoshimi Lee		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Code 301 noted on Routine inspection # FEMI-CGXQEL of Aug-03-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dirty wiping cloths being rinsed with ONLY water and used for wiping counters! Correction: Wiping rags/cloths to be fully washed and store in a sanitizer bucket ( bleach solution 100 ppm) between uses. Code 205 noted on Routine inspection # FEMI-CRHRG7 of May-04-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Internal temperature of cold potentially hazardous food inside walkin cooler were elevated (8-10*C). Food items include (but are not limited to) curry, raw meat, clams, pork intestines, etc. Correction: Discard all temperature abused (>4*C for over 2 hours) cold potentially hazardous food of animal origin (eg. meat, chicken, seafood, diary, etc.) and precooked food such as curry. Code 301 noted on Routine inspection # FEMI-CRHRG7 of May-04-2023 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Significant mold and biolfilm build up inside ice machine. Direct contamination of ice. 2) Cleaning rags observed on food prep counters when not in use. Significant food debris build up observed. Correction: 1) Discard all ice in machine. Deep clean the unit following a wash/rinse/sanitize/air dry step. Use chlorine @100 ppm to disinfect the unit. 2) Ensure all cleaning rags are stored in a sanitizing solution (chlorine @100 ppm) when not in use. Replace the solution at most every 2 hours or as needed. Code 401 noted on Routine inspection # FEMI-CRHRG7 of May-04-2023 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Lack of adequate handwash station for food handlers. 1) Handsink at sushi prep area was observed to be blocked with dishes 2) Handsink at server bar (inside main kitchen) area cluttered with cups and dishes around it. Correction: Handwash stations must be available for handwashing ONLY. No dishwashing or food prep may occur.

Comments

-Walk in cooler temp <4 oC at time of visit. -Lighting is improved -Splash guards are installed both side of sink -Wooden pallets are removed from sushi bar area ** Send a copy of recent report from pest control to the area inspector ** put sticky traps under all equipment and sinks ** Increase cleaning frequency to maintain the facility at satisfactory level ** No bate boxes inside facility ** Noted fruit flies - address ( pour some diluted bleach in all drains to help ) ** Record and keep all temp/sanitizer level monitoring data in log sheets and keep on site. -Discussed reducing menu to aid with operation safely and to aid with lack of enough space, storage. - Notified the operator re: Formal meeting to go over the facility's operations and set up exceptions and solutions so that facility can operate safely. Meeting will be scheduled with the manager of Environmental health in Tri-city , area inspector and the operator. Closure is lifted subject to addressing ** items.