INSPECTION REPORT Health Protection RSHA-D3CPE2

PREMISES NAME Ladner Sushi		Tel: (604) 946-7781 Fax:
PREMISES ADDRESS 5034 48th Ave Delta, BC V4K 1V8		INSPECTION DATE March 14, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chi Wai Kwok		NEXT INSPECTION DATE March 21, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 16

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping cloths not properly being stored. (ie: kitchen/prep) Too many cloths noted. Cloth towels noted. Corrective Action(s): Wiping cloths must be stored in a sanitizer, completely submerged, at all times. Limit the number of cloths being used. Remove cloth towels. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Prep handsink: No hot water tap. Corrective Action(s): Repair and/or replace sink asap. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food/debris noted along storage shelves, kitchen/prep areas. Corrective Action(s): Routine cleaning of all storage/work areas is to be conducted. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Deteriorating surfaces/equipment noted. Corrective Action(s): Continue ongoing efforts to keep all equipment/surfaces in good repair. Violation Score: 3

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

Comments

Notes: - High temp dishwasher tested: 71.5 C. - Cooked food items NOT permitted to be stored at room temperature for long durations. (ie: chicken/tempura). - Ensure all food contact surfaces are washed/disinfected after use or every 2-3 hours! - Food Storage: Continue efforts to keep all opened ingredients stored in covered, food grade containers. (ie: rodent prevention) - Pest Control: Continue providing an active pest control program. Reset and bait traps. Increased sanitation is part of an effective pest control program.