INSPECTION REPORT Health Protection ABRR-D3XUUB

PREMISES NAME Sushimate		Tel: (604) 534-6283 Fax:
PREMISES ADDRESS 2 - 4046 200th St Langley, BC V3A 1K7		INSPECTION DATE April 2, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wooyoung Jeon & Sujeong Kim		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bleach solution in the back area is measured at 0ppm chlorine residual Corrective Action(s): Fresh solution is prepared and measured at 200ppm concentration Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs and meat stored next to vegetables in upright storage cooler Corrective Action(s): Organize the cooler to store raw meats and raw eggs on the bottom shelf Violation Score: 3

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

Comments

Routine inspection is conducted: - All handsinks in front sushi bar, kitchen area and washrooms are supplied with hot and cold running water, liquid soap and paper towel - Upright storage coolers sushi bar cooler, fish display cooler, undercounter cooler in sushi bar and upright cooler in back area - are measured at less than 4C - Freezers- upright storage freezer, chest freezers - are less than -18C - Hot holding unit for miso soup, rice are greater than 60C - Sushi rice is less than 4.0pH - High temperature dishwasher is measured at 73C during final rinse cycle at the dish level - Food contact surface sanitizer sushi bar is measured at 200ppm chlorine residual - No evidence of pest activity is noted at the time of inspection - Foodsafe level certified staff is present on site