INSPECTION REPORT Health Protection KLAI-CX8Q7P

PREMISES NAME Sushi Plus		Tel: (604) 588-7587 Fax:
PREMISES ADDRESS 103 - 10777 University Dr Surrey, BC V3T 5T6		INSPECTION DATE November 3, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yehun Lim		NEXT INSPECTION DATE November 14, 2023
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 = 23

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Missing paper towel in the dispenser in the staff washroom. Corrective Action(s): **Issue corrected at the time of inspection** Paper towel was made available in the staff washroom. Please ensure all handwash stations are stocked with liquid soap and paper towel at all time. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Over 200 PPM chlorine residual detected in the sanitizer spray bottle. Corrective Action(s): **Issue corrected at the time of inspection** Operator diluted the sanitizer spray bottle. 200 PPM chlorine residual was detected after the dilution. Reminder to only add 2 tsp of bleach to every 1 L water for 100 - 200 PPM chlorine residual - acceptable concentration to use as a food grade sanitizer. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Around 5 fresh mouse droppings noted on the green bins in the staff washroom. Corrective Action(s): Clean and sanitize any areas noted with mouse droppings. Monitor for pest activities after cleaning. Date to be corrected by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Heavy grease and encrusted buildup noted on the floor throughout the cooking area - mainly below the deep fryer, cutting board storage area, below the dishmachine and 2-compartment sink, grease trap and prep sink. Pay particular attention to the hard to reach areas as well. 2. Buildup noted on the dish sink sprayer head. 3. Black buildup noted in the mop bucket and mop sink basin. Corrective Action(s): Clean and sanitize the abovementioned areas and maintain in a sanitary condition after deep cleaning. Date to be corrected by: November 10, 2023 Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Bare wood noted in the cabinetry holding sauces above the cooking area. Cardboard noted being used as liner in the food prep area. Corrective Action(s): Paint a coating over the bare wood so that all surfaces in the facility is smooth, imprevious to moisture and easily cleanable. Remove all cardboard used for lining food prep areas - unable to clean and ensure the cleanliness of cardboard and could potentially be harbourage sites for pests. Date to be corrected by: November 10, 2023 Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash station in the cooking area was accessible, equipped with hot and cold running water, liquid soap and paper towel. Refrigeration units were holding food at 4.0C or below. Freezer units were holding food at -18.0C or below. Rice and miso soup were being hot held at over 60.0C. Sushi rice was noted with pH 4.0. Thawing observed being done in a foodsafe manner - under running water. High temperature dish machine was able to reach 71.0C at the plate level during the rinse cycle.