INSPECTION REPORT Health Protection CPAK-CGATR4

PREMISES NAME Sushi Koo		Tel: (778) 285-5565 Fax:
PREMISES ADDRESS 100 - 2970 Glen Dr Coquitlam, BC V3B 0C4		INSPECTION DATE July 13, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Li Li Chen		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Rice scoop and whisks by the deep frying station stored in stagnant water. 2) Take-out container stored in sushi rice vinegar. Corrective Action(s): Ensure to have all scoops/whisks stored in ice water, NEVER in lukewarm water. Do not use bowls/take-out container as scoops. Do not leave them in food. Ensure to obtain proper scoops and store them in a manner that the handles are not in direct contact with food. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning: - inside stand up cooler/freezer. - undercounter shelf behind sushi making station. - floors underneath large kitchen equipment. Corrective Action(s): Ensure to have all above areas cleaned. Remove all cardboards used to line shelves as discussed at this time. Violation Score: 3

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

Comments

Routine inspection conducted: - Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below 4'C; Freezers operating at/below -18'C. - Hot-holding unit operating above 60'C. - Thermometers in place for temperature monitoring. - High temperature dishwasher achieved 71.2'C at plate level after final rinse. - 200ppm chlorine solution available in buckets to hold wiping rags. NOTE: Ensure all staff are properly trained with regards to how to prepare and use the solution as discussed at this time. Do not mix solution with soap. - Sushi rice had pH measured <4.2. - Receipts for food kept on site. - No evidence of pest activity observed. General sanitation level of the front area satisfactory. However, sanitation level for some areas in kitchen requires improvement. Refer to above comments. Please contact the health inspector for any questions or concerns.