INSPECTION REPORT Health Protection ACLK-AHQQVZ

PREMISES NAME Sushiwa		Tel: (604) 846-1113 Fax:
PREMISES ADDRESS 102 - 5625 Promontory Rd Chilliwack, BC V2R 4N5		INSPECTION DATE January 18, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jeongja Hwang/Sang Keun Oh		NEXT INSPECTION DATE January 23, 2017
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD 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: Low (≤15) Total Score = 8

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning has been started. The following areas to be cleaned 1) Beside deep fryer still has food spilled down the wall 2) under and beside the single door prep cooler, opposite the grill has a large amount of spilled food under it Corrective Action(s): Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Lighting has not be addressed, obtain new light fixtures or bulbs to make the kichen brighter to allow for easier cleaning Corrective Action(s): Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No probe thermometer for checking internal cooking temperatures or hot holding temperatures Corrective Action(s): Purchase a probe thermometer and ensure staff know where it is Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff member has foodsafe, either rearrange staff schedule so owner/manager who has foodsafe is present or sign up staff to take foodsafe course by going to www.foodsafe.ca Corrective Action(s): Violation Score: 1

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

Comments

-new bleach bottles have been purchased -temperature logs have been started, however all fridges, freezers, hot holding and cooking temperatures must be checked and recorded daily, currently only a couple fridges are being recorded -Cleaning has been started but still a few areas to be cleaned