INSPECTION REPORT Health Protection ACLK-ARBTXR

PREMISES NAME GON Sushi		Tel: (604) 858-2939 Fax: (604) 858-2979
PREMISES ADDRESS 23 - 5725 Vedder Rd Chilliwack, BC V2R 3N4		INSPECTION DATE September 18, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sung Woo Oh		NEXT INSPECTION DATE September 21, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large container of cooked chicken sitting at room temperature. This is an ongoing issue Corrective Action(s): Ensure only small containers come out of the fridge and get used quickly. Also food should never be sitting out while staff are on break, or working on something else. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Deep fried prawns at the front counter at 25C, prawns discarded. Corrective Action(s): If they are not going to be used right away they must be stored at 60C or above Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher at 0ppm Cl Corrective Action(s): Adjust/repair dishwasher so it is at 50ppm Cl. Monitor with test strips to ensure that it is working properly, record the chlorine levels at least daily Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff are not washing their hands when they move between tasks or when returning from break. Staff are wearing gloves instead however they still must wash their hands and change their gloves when moving between tasks Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following areas: -Under the hand washing sink, floor and wall under the shelves -around the mop sink, floor and walls -under the black shelves by the back door, lots of food debris Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher at 0ppm Corrective Action(s): Staff must manually wash, rinse and sanitize dishes with bleach at 100ppm Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: No one with Foodsafe on site Corrective Action(s): One of the kitchen staff needs to take foodsafe, someone needs to have it when the owner is not in the restaurant by Sept 30. Provide a copy of foodsafe certificate to EHO Violation Score: 1

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

Comments

-hand sink fully equipped -all fridges, freezers and hot holding temps met health requirements -quats at 200ppm

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ACLK-ARBTXR
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:
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