INSPECTION REPORT Health Protection CPAK-D4KUMF

PREMISES NAME Sushi Mori (Coquitlam)		Tel: (778) 941-8808 Fax:
PREMISES ADDRESS 13 - 2565 Barnet Hwy Coquitlam, BC V3H 4E2		INSPECTION DATE April 19, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sungnyon Kim		NEXT INSPECTION DATE 4 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: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Miso soup bowls with tofu and kelp stacked on top of each bowl without separation. Corrective Action(s): Ensure each miso soup bowl is covered before stacking another bowl on top to prevent contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in dry storage area and dishwashing area as well as in corners (areas that are hard to reach between bins). Corrective Action(s): Clean droppings and sanitize the floor. Ensure premises is checked everyday for droppings start of shift and clean/sanitize droppings before beginning food prep to maintain sanitary conditions and prevent food contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up on walls and perimeters observed. Corrective Action(s): Ensure walls and perimeters are cleaned regularly to maintain sanitary conditions. Violation Score: 3

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

Comments

General comments: - Handwashing station stocked with liquid soap, paper towels and hot/cold running water. - All coolers 4'C or below. All freezers -18'C or below. - All hot holding 60'C or above. - Bleach sanitizer available at 200ppm in buckets and in spray bottle. - High temperature dishwasher final rinse cycle achieved 74.4'C at plate level, temperature gauge for dishwasher is also working properly. - Food storage is 6inch off the floor. - Ice machine is cleaned weekly. Ice scoop stored in container outside of ice machine. - Rice scoop is stored with ice. - pH of sushi rice measured at 4.0. - Pest control contracted, comes in twice a month, traps in place. - Valid Foodsafe level 1 certified staff on site. - Permit posted. - General sanitation of surfaces and visible areas of the floor kept in sanitary conditions. - Hired cleaners come in every 2-3 days to clean under kitchen equipment. Inspection conducted by S.W. Report #23499.