INSPECTION REPORT Health Protection MLUO-B69UE9

PREMISES NAME Sushi Nara		Tel: (604) 996-8829 Fax:
PREMISES ADDRESS C2 - 2362 Whatcom Rd Abbotsford, BC V3G 0C1		INSPECTION DATE November 6, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Weonjae Lee		NEXT INSPECTION DATE 5 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bag of onion was stored directly on the floor. Corrective Action(s): Keep all food and food-related items stored off the floor. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some splashes on the wall in the kitchen beside cooking area and some food debris underneath the dishwashing area. Corrective Action(s): Clean these areas thoroughly and other areas that are hidden and out of sight. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Small black cooler in the sushi bar area is lacking thermometer. Corrective Action(s): Install an accurate thermometer in this cooler unit. Violation Score: 1

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

Comments

Hand sinks provided with liquid soap and paper towels. Bleach sanitizer measured >100 ppm. Ensure to store wiping cloths in sanitizing solution. Upright freezer was at or below -18 deg C. Upright cooler was at or below 4 deg C. Prep line coolers were at 4 deg C. Hot holding for rice, beef and miso soup was above 60 deg C. Dishwasher final sanitizing rinse reached 72 deg C (plate level). Temperature log was available and up to date. Fume hood has been service (date of service August 2018). -Ensure to clean the removable part of the hood to avoid grease build up Sushi bar area: Hand sink provided with liquid soap and paper towels. Display case was at 4 deg C. Coolers were at or below 4 deg C. Line freezer was at -18 deg C. Cooler outside of the sushi area was at 4 deg C. No signs of pests noted at time of visit. Washrooms were in sanitary condition.