INSPECTION REPORT Health Protection DSEA-D3BUDC

PREMISES NAME Sushi Simagoya		Tel: (604) 529-9822 Fax:
PREMISES ADDRESS 103 - 1102 Ewen Ave New Westminster, BC V3M 5E4		INSPECTION DATE March 13, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jungsoon Shin		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
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): Dishwasher was not turned on at the time of inspection. Operator indicated that dishes were washed "home style" without a sanitizing step. Corrective Action(s): Ensure that all dishware and food contact surfaces are sanitized. Dishes were put through the dishwasher again. 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

Facility ownership is unchanged however operator has changed over =Handwash stations stocked with liquid soap, paper towels, and hot/cold running water =BOH glassdoor cooler (1C), sushi bar undercounter cooler (2C), prep cooler (1C), and FOH glassdoor cooler (1C) measured < 4 degrees C =Upright freezer (-19C) and storage room chest freezers (-19C and -18C) measured < -18 degrees C =Miso soup hot holding (61C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 79.2 C at the dish surface (minimum 71 C required for proper sanitizing) =Bleach sanitizer solution measured 0 ppm chlorine at the time of inspection. Operator re-made the solution, measuring 100 ppm chlorine at the end of the inspection =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection. =Ice machine maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification equivalent submitted "FoodSafe4U by ExcellentLearning" however this is not listed as an approved equivalency. Area EHO to check and get back to operator =Permit posted in a conspicuous location =Sushi rice acidity measured at approximately pH of 4.0 - 4.5