INSPECTION REPORT Health Protection CPAK-CFERWV

PREMISES NAME Sushi Boss		Tel: (604) 474-1261 Fax:
PREMISES ADDRESS 103 - 3033 Robson Dr Coquitlam, BC V3E 2Z4		INSPECTION DATE June 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyun Sook Park & Eun Ei Kang		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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer not available for food prep surfaces. 200ppm chlorine solution was prepared by the operator at this time. Corrective Action(s): Ensure to have 200ppm chlorine available for use at all times while in operation. All food prep surfaces must be sanitized using the solution prior to initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. Have the solution in a bucket to hold wiping cloths or a labelled spray bottle as discussed at this time. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted: - Handwash station adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below 4'C. Freezer operating at -18'C. - Temperature monitoring system in place. - Sushi rice had pH measured at 4.2. - Foods obtained from approved sources. i.e. Fresh Farmed Atlantic Salmon - Grieg Seafood, Burnaby - No evidence of pest activity observed at this time. - Back storage area satisfactory. Providing take-out services only for now. General sanitation of the facility satisfactory but could be improved by cleaning hard to reach areas on a more regular basis (i.e. floors behind/underneath large kitchen equipment- coolers/storage units). Please contact the health inspector for any questions or concerns.