Fraser Health Authority



INSPECTION REPORT
Health Protection
FEMI-B4WVJC
PREMISES NAME
Thrifty Foods #23 - Khine Myitta Sushi		Tel: (604) 949-4251
Fax: (604) 949-4252
PREMISES ADDRESS
170 Brew St
Port Moody, BC V3H 0E7		INSPECTION DATE
September 24, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Beei Hwa Ching		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Coolers temperatures were ≤ 4 C
Quat sanitizer in rag bucket available at 200 ppm
Handsink properly equipped with liquid soap + paper towel
Staff wear hairnets and gloves
Permit posted.
Overall sanitation is good.
Back freezer is used for storing frozen wild salmon( received frozen from supplier) temp -25 oC being thawed by storing in cooler at the sushi counter.
No issues noted at time of inspection
* Fired onion is received pre-made from supplier
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: FEMI-B4WVJC
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