INSPECTION REPORT Health Protection DKAL-CFZUKL

PREMISES NAME Sushi Well		Tel: (778) 397-0567 Fax:
PREMISES ADDRESS 620 6th St New Westminster, BC V3L 3C3		INSPECTION DATE July 4, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hee Young Um		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The handwashing sink near the cookline has a leaking pipe. A bucket was placed to collect the dripping water in the cabinet under the sink. Corrective Action(s): Have the pipe repaired. Date to be corrected by: July 29, 2022. Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: Coolers were maintaining 4 degrees Celsius or less. Freezers were maintaining less than -18 degrees Celsius. The hot holding unit at the front was maintaining at least 60 degrees Celsius. Rice in rice cookers (3) were held at least 60 degrees Celsius. Sanitation: All hand sinks were stocked with hot and cold running water, liquid soap, and paper towels. Staff hygiene and food handling practices appeared satisfactory. General sanitation is satisfactory - deep clean is required. Bleach sanitizer buckets for wiping cloths had chlorine residual concentrations of 100-200 ppm. High temperature dishwasher had a final rinse temperature of at least 71 degrees Celsius. The rice rolling machine was in use at the time of inspection. Operator stated that the machine is dismantled and sanitized after rush hour (approximately within 2 hours). General: Chemicals were stored in a safe manner under sinks and away from food items. Washrooms were in satisfactory sanitary condition. All lights were functional. Operator and staff had valid Food Safe level 1 certifications available on site. Manager's certificate valid until 2025. Pest Control: Facility is monitored by a professional pest control company. Report discussed with the manager on site.