INSPECTION REPORT Health Protection AKWN-BM7V4W

PREMISES NAME Kojima Sushi		Tel: (604) 522-3816 Fax:
PREMISES ADDRESS 410 6th St New Westminster, BC V3L 3B2		INSPECTION DATE February 27, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Ming Wei Tang		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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)

Code 301 noted on Routine inspection # AKWN-BM6VTV of Feb-26-2020 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. White plastic cutting boards in the kitchen and in the sushi bar were found to have mildew on them. 2. Hot water handle at utility sink by back door was found to have a think accumulation of grime on it. Correction: 1. White plastic cutting boards need to be washed and disinfected regularly to prevent buld up of mildew. The presence of mildew can contaminate the foods that are prepared on them. If cleaning does not remove the mildew, then the cutting boards will need to be resurfaced. 2. The hot water handle shall be cleaned and kept clean on a regular basis to avoid cross contamination. Date to be corrected: February 26, 2020. 2.

Comments

Follow up inspection White cutting boards have been cleaned and were free of mildew. Hot water handle for utility sink was clean. In-use wiping cloths were stored in the bleach sanitizer. Utensils for food were stored in a safe manner to prevent contamination of food. Cloth towels for drying hands were not found at time of inspection. Spoke to sushi chef about time monitoring of sushi rice. Sushi chef said they will use digital timers to remind them of the 2-hour limit. Informed sushi chef that digital timers are acceptable but a written record of the number of batches of sushi rice made each day and the time they were made shall also be maintained. At time of inspection, sushi chef presented written verification that the owner successfully passed Foodsafe Level 1 in January 2020. A digital copy of the verification to be sent to the undersigned.