INSPECTION REPORT Health Protection CQUY-CXMRAH

PREMISES NAME SushiFu		Tel: (604) 941-6131 Fax:
PREMISES ADDRESS 2640 Shaughnessy St Port Coquitlam, BC V3C 3G6		INSPECTION DATE November 6, 2023	TIME SPENT 0.67 hours
OPERATOR (Person in Charge) Hyunsuk Kim		NEXT INSPECTION DATE November 16, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Miso soup in warming kettle was at 41 degrees Celsius at time of inspection. Corrective Action(s): Staff reheated the soup on the stovetop, then adjusted the temperature of the kettle to maintain the temperature above 60 degrees Celsius. *Ensure all hot foods are kept at 60C/140F or higher temp at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse activity (droppings) observed in the dry storage area of the restaurant. Corrective Action(s): *Contact your pest control professional to perform a full assessment of the premises. *Transfer all foods/ingredients in soft packaging (paper, soft plastic) to rigid containers with lids to prevent pest access. *Clean and disinfect any surfaces where mouse activity (droppings) are found *Follow any/all recommendations from your pest control technician to eliminate pest activity in the premises. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Oil/liquid accumulating under the deep fryer and surrounding floorspace. 2) Soil/debris accumulation noted underneath/behind large equipment (coolers, freezers, counters, etc.) throughout the premises. Corrective Action(s): *Thoroughly clean and sanitize surfaces throughout the restaurant to eliminate foodsources & attractants for pests. *Frequently clean and sanitize all areas of the restaurant to deter pests. *Clean and disinfect areas where pest activity (eg. mouse droppings) are found, such as the dry storage room. Violation Score: 9

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are satisfactory - Freezer temperatures are satisfactory - Chlorine food-contact surface sanitizer solution available at ≥100ppm concentration - High-temp dishwasher reached final rinse temperature of ≥71o Celsius - Follow-up inspection schedule in ~1 week