Fraser Health Authority



INSPECTION REPORT
Health Protection
JCRH-ASFSX3
PREMISES NAME
Sushi $1.99 To Go (North Rd)
Tel: (604) 936-0222
Fax:
PREMISES ADDRESS
A - 341 North Rd
Coquitlam, BC V3K 3V8
INSPECTION DATE
October 24, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jae Chang Jung
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27
Critical Hazards: Total Number: 1
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Large pot of soup broth noted at room temperature cooling. This container is too large to allow for proper cooling. Numerous large pots noted in the walk-in cooler.
Corrective Action(s): Foods (soup) must be cooled rapidly by transferring the soup into smaller containers (shallow metal trays), using an ice wand or an ice bath to ensure time/temperature requirments are met (from 60C to 21C within 2 hours and from 21C to 4C within 4 hours). Soup was transferred to smaller containers at the time of the inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): -Pot of stew was on the floor of the cooler uncovered
-2 pots of soup broth were uncovered in the walk-in cooler
Corrective Action(s): Cover all food items in storage and store on shelving 6" off of the floor.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: -Food splatter, dirt and debris noted on floors, walls, and shelving throughout the premises, especially in the dishwashing area, grill area, front prep area and hard to reach areas. The level of sanitation is unacceptable.
-Duct tape and cardboard noted on surfaces throughout the premises. These surface are not suitable in a food premises and they cannot be washed and sanitized.
Corrective Action(s): -Thoroughly clean ALL surfaces within the food premises to remove food debris, dirt, grease. Repair any surfaces that are worn. All surfaces must be smooth, washable and non-absorbent. Repair any damage to floors and walls so that the surface is capable of being maintained in a sanitary condition. Replace any missing coving/baseboards to facilitate cleaning at floor wall joints. Remove any items not required for the food premises.
-Remove all duct tape and cardboard from the premises. Correction date: Nov. 24/17
Violation Score: 15

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Front single door cooler was 6-7C at the time of inspection. Once staff were notified, temperature dial was adjusted cooler; however, temperature increased to 9C
Corrective Action(s): Repair cooler and do not use until it is capable of maintaining a temperature of 4C or colder. Correction date: Oct. 26/17
Email service report to undersigned.
Violation Score: 3

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: Operator not present and no staff on duty have completed Foodsafe level 1 training.
Corrective Action(s): Ensure adequate number of staff have completed Foodsafe level 1 training to allow for coverage when Operator is not present.
Violation Score: 1

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

-Liquid soap and paper towel were present at sink for handwashing
-Temperatures of coolers and freezer were acceptable with the exception of cooler noted above.
-High temperature dishwasher met sanitizing temperature requirement. Final rinse was 77C at dish surface measured with min/max thermometer
-Hot holding of rice in rice cookers was 66-69C
-Bleach sanitizer (100-200ppm chlorine) present for use with wiping cloths.
*Provide shatterguards (covers) for light fixtures or replace bulbs with those with built in shatter proof tubes.