Report No. VHUU-D2W235

INSPECTION REPORT
Health Protection
VHUU-D2W235

PREMISES NAME
Sushi Guru

Tel:
Fax:

PREMISES ADDRESS
20838 Lougheed Hwy
Maple Ridge, BC V2X 2R3

INSPECTION DATE
February 28, 2024

TIME SPENT
2.5 hours

OPERATOR (Person in Charge)
Ingrid Tsao

NEXT INSPECTION DATE
March 07, 2024

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

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): The following was improperly cooled in the upright sliding cooler:
1) Deep fried imitation crab sticks probed at 10C. Staff stated product was made 2 days ago.
2) Containers of shrimp tempura probed at 20C. Staff stated shrimp tempura began cooling 3 hours ago.
3) Containers of deep fried chicken cutlets probed at 40-50C. Staff stated chicken began cooling 2 hours ago.

Staff discarded the above foods during the inspection.
Corrective Action(s): Food must be cooled from 60C to 20C or less within two hours, and then from 20C to 4C or less within 4 hours.
Methods to speed up cooling:
>Use shallow pans/containers
>Separating the food into smaller or thinner portions.
>Cover food loosely when cooling
>Use an ice bath
>Use containers that help with heat transfer (eg. Stainless steel, aluminum)
Violation Score: 15

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Tempura batter stored at room temperature. Staff stated batter was put out 30 minutes ago. Batter was moved into the cooler during inspection.
Corrective Action(s): Ensure batter is stored at 4C or colder when not in use. During operations, use smaller portions of batter and use within 2 hours OR store on ice to maintain 4C or colder.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No sanitizer solution available. Three wiping cloths observed stored on cutting board and counter. Operator prepared a bucket of bleach sanitizer solution (measured at 200ppm) and stored wiping cloths in solution.
Corrective Action(s): Sanitizer must be available at food prep stations - ensure sanitizer solution is prepared and test daily. Wiping cloths to be fully submerged in the sanitizer solution to prevent breeding grounds for pathogens.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1) Stainless steel bowl observed inside the basin of the left sushi bar handsink. Operator removed bowl during inspection.
2) Soap missing from left sushi bar handsink. Operator located handsink during inspection.
Corrective Action(s): 1) Do not place anything in the handsink. The handsink must be unobstructed for staff to wash hands.
2) All handsinks must be stocked with hot/cold running water, liquid soap, and paper towels for handwashing.
Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Box of takeout containers stored on the floor beside the mop bucket in the storage room.
2) Open bags of dry of rice, sugar, panko crumbs, seaweed observed in dry storage.
3) Light cover missing above the dry storage shelf in the back of house.
4) Raw meat stored above ready-to-eat foods. Operator moved meat to the bottom shelf during the inspection. Ensure raw foods are stored below ready to eats foods to prevent cross-contamination.
5) Observed staff using prep sink as dishwashing sink. Discussed with operator about sink use – prep sink is to be used strictly for food only – dishwashing in the prep sink can contaminate foods.
Corrective Action(s): 1) Move box of takeout containers off the floor and away from the mop bucket.
Correct by: Today
2) Transfer all opened bags of food in pest proof containers.
Correct by: March 2, 2024
3) Install light cover.
Correct by: March 7, 2024
Violation Score: 9

212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: 1) No probe thermometer available for verifying cooking and cooling temperatures.
2) Temperature logs not maintained. Last temperature log was dated October/November 2023.
Corrective Action(s): 1) Obtain probe thermometer. Recommend using timer for tracking cooling times.
Correct by: February 29, 2024
2) Begin documenting temperatures for cold holding, hot holding, and cooling. Templates for hot holding and cooling provided during inspection.
Correct by: Immediately
Violation Score: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food debris, splatter, and dust observed in the following areas:
> Floors under and around dry storage shelves and food equipment.
> Behind and between food equipment and tables.
> Undercounter shelving in the corner by the rice cooker.
Corrective Action(s): Clean above mentioned areas.
Correct by March 7, 2024.
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Cardboard observed being used to line shelves; Styrofoam used to line wall behind work table.
Corrective Action(s): Discard cardboard and styrofoam as these materials cannot be properly cleaned.
Correct by: Today
Violation Score: 3

314 - Operator has not provided acceptable written sanitation procedures [s. 24]
Observation: No chlroine test strips on-site.
Corrective Action(s): Obtain chlorine test strips to verify sanitizer concentration.
Correct by: February 29, 2024
Violation Score: 1

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

Comments

Handsinks (except noted violation) stocked with hot/cold running water, liquid soap, and paper towels.
Coolers at 4C or below; freezers at -18C or below; hot holding (rice, miso soup) above 60C.
Sushi rice pH at 4.0.
Foods covered in cold storage.
High temperature dishwasher achieved a final rinse temperature of 78C at the plate surface.
FOODSAFE certified staff on duty.
No pests noted during inspection.

Notes:
1. Discussed with operator on removing any unnecessary items in the premises to reduce clutter. This will help prevent any potential pest harborage areas.