Fraser Health Authority



INSPECTION REPORT
Health Protection
244850
PREMISES NAME
Sushiwa
Tel: (604) 755-8587
Fax:
PREMISES ADDRESS
4 - 32750 George Ferguson Way
Abbotsford, BC V2T 4V6
INSPECTION DATE
May 24, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Munsook Kwon
NEXT INSPECTION DATE
May 29, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 0
Critical Hazards: Total Number: 2
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Rice in rice cooker at front kitchen are was probed at 45 C. rice was put into cooker 4 hours ago. The rice was discarded onsite.
Corrective Action(s): Ensure rice is hot held at temperature 60 C / 140 F or hotter to prevent bacterial growth. Operator to purchase a proper thermometer to keep track of rice temperature
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Dishwasher sanitizer bucket was empty at the time of inspection. Operator stated sanitizer was not available to use for few days. Operator replaced the sanitizer bottle during the inspection. Residual chlorine concentration at plate level was at 50 ppm after replacing sanitizer bottle.
Corrective Action(s): Ensure residual chlorine concentration on plate level for the dishwasher is at least 50 ppm at all times. All dishware's were washed and sanitized after replacement of sanitizer bottle - corrected immediately

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Hand washing stations were equipped with warm water, soap and paper towel
Sanitizer bleach at 200 ppm was available in buckets to store wiping rags
Col holding units were at 4 C / 40 F or colder
Hot holding units, except for 1 rice cooker, were at 60 C / 140 F or hotter
Permit was posted and visible to the public
FoodSafe level 1 was valid for the operators
Rice hot holder in a rice cooker in the front area was probed at 45 C; rice has to be kept 60 C / 140 F or hotter to prevent bacterial growth
Note: Dishwasher must be checked to ensure residual chlorine level on plate is at 50 ppm at all times.