INSPECTION REPORT Health Protection ACLK-AZQS3V

PREMISES NAME Maru Sushi		Tel: (604) 846-0100 Fax:
PREMISES ADDRESS 1 - 45540 Market Way Chilliwack, BC V2R 0M5		INSPECTION DATE June 14, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Naksung Choi		NEXT INSPECTION DATE June 18, 2018
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: 4 buckets of cooked chicken sitting out at room temperature waiting to be processed however staff says they have been out for 1hr and 45 mins already. Corrective Action(s): Place chicken in shallow containers to ensure chicken is cooling properly, write the time on the bucket and place in fridge while waiting for time to process so food is not sitting out at room temperature for more than 2 hours Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both hand sinks in kitchen are out of hand soap Corrective Action(s): Ensure soap is refilled when staff notice it is empty Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff observed reusing gloves instead of washing hands properly in the hand sink Corrective Action(s): Gloves are single use and must be thrown out when they are removed Ensure staff are washing their hands in between tasks such as handling raw meat and cooked meat etc Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required of the following locations: 1) Under cookline and wall wall behind cooklin 2) Under handsink beside cookline 3) Under Dishwashing area, including walls 4) The counter and wall around the pass through 5) The door handles on fridges, freezers etc Corrective Action(s): Violation Score: 9

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

Comments

-all fridge, freezer & hot holding temps met health requirements -bleach at 100ppm -dishwasher at 71C at dish **Reminder that Foodsafe expires for all certificates older than 5 years on July 29, ensure staff certificates are onsite for inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ACLK-AZQS3V
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment