Health Protection

Maru Sushi
Tel: (604) 846-0100
1 - 45540 Market Way
Chilliwack, BC V2R 0M5
April 26, 2017
1.5 hours
OPERATOR (Person in Charge)
Naksung Choi
April 28, 2017
Information Provided
Require Corrections


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 93

Critical Hazards: Total Number: 4
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation: Large bowl of cooked chicken sitting out cooling, operator says it has been more than 2 hours and still at 30C
Corrective Action(s): Food discarded at time of inspection.
Food must be cooled from 60C to 20C in less than 2 hrs, then from 20C to 4C within 4 hrs. The quicker the better, stacking a large amound of hot food together doesn't help it cool fast
Violation Score: 15

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: 1) Small bar fridge at 8C, and prep cooler in the back at 8C
2) Very large box of meat being portioned into bags to go in the freezer, however when i arrived everyone was outside and no one was working on the meat and it was sitting at room temperature
Corrective Action(s): 1) Both coolers were adjusted during the inspection and all food was moved to the only other cooler (the walk in). Temps were apparently being logged daily up until April 20 and were all at 4C at that point
2) Only work on a small amount of meat at the time so it is not sitting out at room temperature for long. If staff change to another task or go on break all meat that must be at 4C must go into the fridge
Violation Score: 25

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Bleach spray bottle in kitchen at 0ppm, and it was buried under the sink
Corrective Action(s): Staff mixed a new solution at was at 100ppm and operator will find a more appropriate location for spray bottle
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Both hand sinks were blocked by bowls and other utensils
Corrective Action(s): This is a REPEAT VIOLATION. Staff need to be able to access the hand sinks in order to wash their hands.
Violation Score: 15

Non-Critical Hazards: Total Number: 5
209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Lots of bags of rice, flour etc stored on the floor
2) Raw meat must be stored below ready to eat products
Corrective Action(s): 1) All food must be stored 6 inches off of the floor
Violation Score: 9

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Two large platters of frozen items being defrosted at room temperature again
Corrective Action(s): This is a REPEAT VIOLATION. All food must be defrosted in the fridge, in cold running water or in the microwave, NOT at room temperature
Violation Score: 5

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Back door open without a screen door
Corrective Action(s): Install a screen door or close the door
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Extensive cleaning required of the following areas:
-Under and around the cookline including floors and walls and machinery itself
-Under all storage shelves
-all storage containers including lids and sides of containers
-under and around dishwashing area including walls, floors all containers stored under sinks and dishwasher
-ceiling vents are covered in a thick layer of grease and dust all that is being circulated around the kitchen
-All containers on the top shelf that are covered in dust much be discarded and shelves need to be cleaned
Corrective Action(s):
Violation Score: 15

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: The only person that was on site with FOODSAFE was the servery
Corrective Action(s): Servery is not able to over see kitchen, therefore kitchen staff must have FOODSAFE as well. Have at least one kitchen staff at all times with FOODSAFE, in order to do this have at least two staff members take the course and complete it successfully by June 15. Submit proof of successful completion to me by June 16
Violation Score: 1

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


-dishwasher at 71C at dish