INSPECTION REPORT Health Protection ABRR-B6VTMV

PREMISES NAME Maple Sushi Japanese Restaurant		Tel: Fax:
PREMISES ADDRESS 2385 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE November 26, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chao (Ethan) Ren		NEXT INSPECTION DATE December 11, 2018
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution bottle is not available in back kitchen area Corrective Action(s): - Ensure that sanitizer solution spray bottles are available in kitchen front (sushi) and back area. - Spray bottle that was made available at the time of inspection is measured at 200ppm chlorine concentration Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Designated handsink in dishwashing area was lacking soap and paper towel - Handsink in prep area was blocked with strainer basket - Handsink in sushi area was blocked with bowls and liquid soap was not available at an accessible distance Corrective Action(s): - Ensure that soap and paper towel are available at all designated handsinks and the sinks are blocked with other utensils at all times. Handsinks must be easily accessible at all times - Install soap and paper towel dispenser at the handsink near dishwashing area Violation Score: 15

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light covers are missing on some light fixtures Corrective Action(s): Install shatterproof light covers Violation Score: 3

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

Comments

- Handsinks in staff and public washroom are supplied with hot and cold running water, soap and paper towel - All coolers- walk-in cooler, prep cooler, sushi prep cooler, sushi display cooler and drinks cooler are measured at less than 4C - All freezers at back area and sushi bar are functional - Hot holding units for rice and soups are greater than 60C - Dishwasher dispensed 50ppm chlorine residual at the dish surface during final rinse cycle - Sanitizer solution in spray bottle available at sushi bar and is measured at 200ppm chlorine residual - Food storage practices are satisfactory - No evidence of pest activity is noted at the time of inspection - Foodsafe is verified NOTE: Ensure that the scoop for icecream is not stored on water, it should cleaned and sanitized in between uses.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABRR-B6VTMV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: - Audited products met the regulated limits
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment