INSPECTION REPORT Health Protection MLUO-BB2M2S

PREMISES NAME Sushi Nara		Tel: (604) 996-8829 Fax:
PREMISES ADDRESS C2 - 2362 Whatcom Rd Abbotsford, BC V3G 0C1		INSPECTION DATE April 2, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Weonjae Lee		NEXT INSPECTION DATE April 11, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken was placed in a container and covered and placed on the counter. Corrective Action(s): Do not pile chicken after cooking and put a lid. Instead, place cooked meat in small layers and uncovered to cool faster. Containers can also be placed on ice bath for faster cooling. Once cooled, place in cooler with cover slightly open. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cloth was left hanging on the faucet and some utensils in the hand basin. Corrective Action(s): Do not put items in the hand sink. Keep hand sink clear and accessible at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Some food items in the freezer and cooleres were not covered properly. Miso soup stacking the bowls on top of each other. Corrective Action(s): Ensure all food items were covered at all times. Do not sotre them this way as this is not sanitary. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: KItchen area floor, walls and equipment (coolers, prep tables) were not maintained in sanitary manner. Corrective Action(s): Liner underneath cooking area must be changed regularly. Shelves and counter tops and walls have splashes of sauce. Cooking vents were greasy and thus they must be cleaned more often. Clean floor thoroughly especially u nderneath cooking area and prep tables. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Single-use containers (i.e. ketchup bottle) were being re-used for storing water and sauces. Corrective Action(s): Do not use these containers as they are not meant to be used multiple times. Obtain food grade and easily washable/sanitizable containers. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Containers that were empty (detergent/chemicals) were stored underneath the dishwashing area. Corrective Action(s): Remove all items that are NOT required for the business. Violation Score: 1

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

Comments

Paper based inspection Report #F00244785: Hand sinks provided with liquid soap and paper towels. Chlorine sanitize measured 100 ppm. All coolers were at or below 4 deg/40 deg F. Freezers were at or below -18 deg C/0 deg F. Hot holding for miso soup and rice was at or above 60 deg C. High temp. dishwasher reached 72 deg C at plate surface. Temperature log was available and up to date. Dining room area and washrooms were in sanitary condition.