INSPECTION REPORT Health Protection LQUN-CNTV2E

PREMISES NAME Narita Sushi		Tel: (604) 515-7712 Fax:
PREMISES ADDRESS 408 - 100 Schoolhouse St Coquitlam, BC V3K 6V9		INSPECTION DATE February 7, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gu Young Kwon		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and stains found on walls, shelves and on the floor along the base of equipment, walls and shelving units. This will attract pests. Corrective Action(s): Immediately complete a detailed cleaning of the mentioned areas. This shall be done every day to prevent the attraction and harboring of pests. **Correction date: Today** Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The chest freezer, by the back door storage area, has a damaged interior lid. The plastic is broken and the insulation is exposed. The surface is not durable, cleanable and pieces of plastic or insulation could fall into food. This was mentioned in the previous inspection and corrected by October 2022. Corrective Action(s): Replace the chest freezer with a new one, so the interior and exterior surfaces are durable, smooth, sealed, and cleanable. **Correction date: Feb. 28/23* Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) There are a bunch of burned out light bulbs in the back food prep area, the light level is too low. Inadequate light level make it difficult to clean and it's too dark to see what is dirty. 2) There is a hole in the wall, behind the chest freezer in the back prep area. The wall also has permanent food stains. The wall is not sealed, durable, or cleanable. Corrective Action(s): 1) Immediately install new light bulbs so the light level in the back food prep area is brighter. **Correction date: Today** 2) Install wall panelling (EXCELiner Wall panelling) or FRP to the damaged wall so it is durable, smooth, level, sealed, and cleanable. **Correction date: Feb. 28/23. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The owner's FoodSafe Level 1 certificate has expired. The owner/operator is required to possess a valid FoodSafe Level 1 certificate (or an equivalent, recognized certificate) so they have the knowledge to safely handle food, and to oversee staff do the same. Corrective Action(s): Immediately enroll and successfully complete the FoodSafe Level 1 course (or an equivalent, recognized course). **Correction date: Feb. 28/23** Violation Score: 1

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

Comments

A routine inspection was completed: - Coolers 4C or colder; freezers -18C; hot holding units above 60C; and thermometers present. - Pre-portioned tofu and edamane and ginger being stored in the cooler. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - High temperature dishwasher had a rinse cycle temp of 76.1C at the plate's surface as per max/min thermometer. - Bleach sanitizer in spray bottle and cloth bucket had [Cl2] above 200ppm. - All foods stored in food grade containers; covered; date coded; foods stored in groups with raw proteins separate from RTE foods; and foods stored 6" off the floor on shelves or platforms. - No expired foods in use or for sale. - General sanitation level has improved and is being maintained. The exhaust canopy and filters are clean. - Food containers, lids, and cookware are in good working order. New food containers and lids have been purchased to replace the damaged ones thrown away. - Minimal use of disposable gloves being used, however staff wash hands frequently. - Cardboard, placed under the cook station, is being thrown away every night.