INSPECTION REPORT Health Protection MLOO-BGBQGG

PREMISES NAME Matsuzushi		Tel: (604) 949-0678 Fax: (778) 355-0528
PREMISES ADDRESS 4 - 3130 St Johns St Port Moody, BC V3H 5E3		INSPECTION DATE September 24, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Toshiaki Hataguchi		NEXT INSPECTION DATE October 01, 2019
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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (seafood, chopped vegetables/fruits) stored in a cooler not able to maintain temperatures ≤ 4°C. Corrective Action(s): Move all the potentially hazardous foods to a working cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer was not available at the time of inspection. Corrective Action(s): Prepare 100-200 ppm bleach sanitizer by mixing 1/2 teaspoon bleach (1/2 cap) per 1L water. Ensure food prep surfaces are sanitized throughout the day. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ambient temperature of the small white cooler in the front area measured 7°C. Corrective Action(s): Repair the cooler so it is able to maintain ambient temperatures at ≤ 4°C. Do not store any potentially hazardous foods (seafood, chopped vegetables/fruits) in this cooler until repairs have been made. Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (sushi display, stand-up, prep) are ≤ 4° - Freezers (stand-up, chest) are ≤ -18° - Three compartment sink is available for manual dishwashing. Ensure you are following the proper manual dishwashing method: wash, rinse, sanitize, and air dry. - 200 ppm bleach sanitizer available (after correction) - Dry storage is maintained - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Operator took FOODSAFE Level 1 on May 2019. Ensure FOODSAFE certificates are kept on site. Send a copy of the certificate to the health inspector. - Reminder: No cooking allowed except for rice and miso soup