INSPECTION REPORT Health Protection MLUO-BDYUF9

PREMISES NAME Sasha Sushi		Tel: (604) 852-7874 Fax:
PREMISES ADDRESS 108 - 2070 Sumas Way Abbotsford, BC V2S 2C7		INSPECTION DATE July 11, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Young Ju Lee		NEXT INSPECTION DATE July 16, 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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Paper menu used to soak oil from fried veggie tempura and prawn. Open bag of rice was left unopened in the storage area. Corrective Action(s): Do not use paper menu as the ink may transfer to the food. Use paper towels or other food grade materials to soak oil from fried foods. Store rice in a pest proof and food grade containers. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelf underneath the sushi display cooler worn out to the bare pressed wood. Corrective Action(s): Replace shelf as it is worn out and difficult to clean and maintain in sanitary condition. Violation Score: 3

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

Comments

Health permit valid and posted. Hand sinks provided with liquid soap and paper towels. Bleach sanitizer measured >100 ppm. Coolers were at or below 4 deg C. Freezers were at below -18 deg C. Hot holding for soup and rice was above 60 deg C. Temperature log was available; however, beginning of July was not done. Start temperature log today and keep monitoring just as previous months. High temp. dishwasher reached 76 deg C at plate surface. All food and food related items were stored off the floor. Washrooms were in sanitary condition. No signs of pests noted in the premises. Ensure there is pest control monitoring in place. Note: Organize back area so that staff personal belongings are stored away from food storage. Remove cardboard inside the upright cooler in the kitchen. Replace with material that is non porous and easily cleanable.