INSPECTION REPORT Health Protection DWAG-C69T6R

PREMISES NAME Maple Sushi Japanese Restaurant		Tel: (604) 538-4812 Fax:
PREMISES ADDRESS 2385 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE August 26, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chao (Ethan) Ren		NEXT INSPECTION DATE August 30, 2021
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: High (≥30) Total Score = 38

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut vegetables, yam and onions were stored at room temperature measured with an internal food temperature of 24C. Corrective Action(s): Move aforementioned food into a functional cooler. Cut vegetable is considered potentially hazardous food and must be stored at 4C or less. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Knife sharpener stored on the side of the table with the lower portion touching the garbage can at the sushi bar area. 2. One knife stored inside the makeshift cover make from cardboard. Accumulation of food debris observed inside the cover. 3. Stains observed inside the ice machine behind the plastic cover. Corrective Action(s): Operator cleaned and sanitized aforementioned knife sharpener and knife. Discard the cardboard cover. Clean and sanitize the inside of ice machine. Discard the current batch of ice and the first batch after sanitizing. Correct by: today. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Bleach sanitizing spray bottle at the sushi bar area measured with over 200 ppm bleach. 2. Low temperature dishwasher dispensed 10 ppm bleach sanitizer at the plate level. Corrective Action(s): 1. Discard and dilute the aforementioned spray bottle with water to make 100-200 ppm bleach sanitizer. 2. Operator set up manual dishwashing at the 2 compartment sink. Operator to wash and rinse with the dishwasher and manually sanitize at the 2 compartment sink. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Three dozen raw eggs stored close to raw vegetables inside the walk-in cooler. Corrective Action(s): Move the raw eggs away from ready to eat food such as raw vegetables.Raw eggs and meats may contain pathogens that contaminate ready to eat food. Violation Score: 3

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

Comments

Routine inspection: - Coolers (sushi, prep, walk-in, beverage, bar) maintained at 4C or less. - Chest and bar freezer functional. - Miso soup and cooked rice hot held above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and singe use paper towels. - No pest activities observed at the time. - Foodsafe requirements met. *Signature not required due to Covid19 Pandemic.