INSPECTION REPORT Health Protection DKAL-CCAUYC

PREMISES NAME Sushi Well		Tel: (778) 397-0567 Fax:
PREMISES ADDRESS 620 6th St New Westminster, BC V3L 3C3		INSPECTION DATE March 7, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hee Young Um		NEXT INSPECTION DATE 3 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Dirty rags with visible food debris were kept on counters at the front and back. 2) A pot of frozen meat was stored on the floor of the walk-in cooler. 3) Ventilation hood had visible build up of grease. 4) Cooler handles and seals had build up of grease food debris along the cook line. Corrective Action(s): 1) Operator discarded the dirty rags at the time of inspection. Ensure rags are kept in sanitizer solution to prevent the growth of pathogens and/or toxins which can contaminate food and lead to a foodborne illness. 2) The pot was moved to a shelf in the cooler. Ensure food is always stores off the floor -ideally 6" off the floor to prevent contamination. 3) Develop a plan to routinely clean the ventilation hoods. Include in the plan to deep clean the facility. 4) Clean the cooler handles and seals regularly to prevent build up which can lead to contamination of food. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Rodent droppings obeserved behind coolers and fryers in the back and front under counter shelving. Corrective Action(s): Operator had staff clean out the noted areas immediately. Facility requires a deep clean to prevent harborage of pests. There is grease build up on shelves under the cook-line and behind fryers. This can attranct pests and pose a risk to food safety. Deep clean the facility by March 28, 2022. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): The back exit door was blocked with cardboard boxes and recycling bins. There was clutter on the floor in the storage area. Corrective Action(s): The operator removed the boxes at the time of inspection. Discard cardboard boxes immediately after use. Clutter makes it difficult to keep the area clean and monitor for pests. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was being used to line the stainless steel shelves under the cook-line. These shelves are used to store pots and pans for cooking. The operator mentioned that the shelves are worn and rusty so they cover it. Corrective Action(s): Operator removed the cardboard at the time of inspection. Cardboard is not a smooth and easy to clean material. It can absorb moisture and harbour pests. Consider using stainless steel trays or line the shelves with an easy to clean material that is impervious to moisture. Violation Score: 3

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

Comments

Routine inspection conducted. Coolers were maintaining 4 degrees Celsius or less. Freezers were maintaining -18 degrees Celsius or less. The hot holding unit at the front was maintaining temperatures greater than 60 degrees Celsius. Rice in rice cookers (3) were held at least 60 degrees Celsius. All hand sinks were stocked with hot and cold running water, liquid soap, and paper towels. Staff hygiene and food handling practices appeared satisfactory. Staff member making sushi was observed for handwashing and glove use. Ensure gloves are switched between tasks. General sanitation is satisfactory - deep clean is required. Bleach sanitizer for in-use wiping cloths had chlorine concentrations of 100-200 ppm. High temperature dishwasher had a final rinse temperature of at least 71 degrees Celsius. Chemicals were stored in a safe manner under sinks and away from food items. Washrooms were in satisfactory sanitary condition. 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). All lights were functional. Operator and staff had valid Food Safe level 1 certifications available on site. Manager's certificate valid until 2025. Report discussed with the manager and hard copy given on site.