INSPECTION REPORT Health Protection AKWN-BM4UPS

PREMISES NAME Sushi Farm		Tel: (778) 985-6189 Fax:
PREMISES ADDRESS 780 Princess St New Westminster, BC V3M 5X5		INSPECTION DATE February 24, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hua Wen Liang		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Water used to moisten sushi knife was stored at room temperature. Corrective Action(s): Water used to moisten sushi knife (by dipping knife into water) shall be kept at 4 degrees Celsius or less to prevent bacteria from growing in the water. Operator was using ice water but in the winter the ice maker is not used. Informed operator to use ice water or place ice packs around the container of water. Operator opted to use ice packs. Reminded operator to change the water and wash the container every 2-4 hours. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General observations: Cold holding equipment: Pop cooler was 3 degrees Celsius Sushi display cooler was 3 degrees Celsius Two door preparation cooler was 4 degrees Celsius Three door cooler was 4 degrees Celsius Large and small chest freezers were less than -18 degrees Celsius Small bar fridge was 4-6 degrees Celsius In discussion with operator, this bar fridge is only in use during business hours for convenience and turnover of food is generally good. Operator states that every evening, all of the food in the bar fridge is transferred to a different cooler. Advised operator to ensure fridge door is always closed properly to prevent loss of cold air. Operator uses an infrared thermometer to monitor temperatures. Advised operator to also have a thermometer in each cooler and freezer to monitor temperatures as these may be more accurate. Hot holding unit for soup was 69 degrees Celsius Rice warmer was 70 degrees Celsius Food storage practices were satisfactory. Organization of storage areas was satisfactory. Hand sinks were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Operator hygiene and food handling practices appeared satisfactory. General sanitation was satisfactory. High temperature dishwasher had a final rinse temperature of 71.4 degrees Celsius. Chemicals were stored in a safe manner. No signs of pests. Premise has been serviced every 2 months by a licensed pest control company. Reviewed the past 3 pest control reports (previous 6 months). Technicians' notes indicate no rodent activity during this time period.