INSPECTION REPORT Health Protection BWOI-CKYR3R

PREMISES NAME Sushi Sama		Tel: (604) 479-3131 Fax:
PREMISES ADDRESS 22783 Dewdney Trunk Rd Maple Ridge, BC V2X 3K4		INSPECTION DATE November 8, 2022	TIME SPENT 0.65 hours
OPERATOR (Person in Charge) Hyun Sook Kim		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Liquid soap and paper towel dispenser observed missing in the handicapped washroom which is now accessible. to the public. Corrective Action(s): Install liquid soap and paper towel dispensers at hand sink in the handicapped washroom. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Tripping hazard observed at entrance to kitchen as rubber mat has lifted up. Corrective Action(s): Recommend using an epoxy glue as discussed. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # BWOI-CKXUHU of Nov-07-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Wiping rags observed stored on the food preparation surfaces. Correction: Wiping rags must always be kept fully submerged in sanitizer when not in use Code 302 noted on Routine inspection # BWOI-CKXUHU of Nov-07-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher observed to be dispensing 0ppm chlorine into the final rinse. Dishwasher is closed. Correction: Staff instructed to immediately rewash all utensils in the premises and to carry out the 3 compartment sink method when warewashing. Restaurant cannot open on Tuesday November 8 if dishwasher has not been repaired. Follow up inspection to be conducted in the morning of Tuesday November 8. Set up daily monitoring log for the dishwasher.

Comments

Discussed how to set up a monitoring log with Kitchen Manager. Record daily the temperatures all 9 coolers/freezers. Include the dishwasher to document the concentration of chlorine in the final rinse. Keep logs in a binder and keep 4 months worth of data as discussed. Documentation shows you are doing your due diligence as an operator. Dishwasher repaired. Final concentration tested at arrox. 75ppm. Final rinse wash temperature at 125F. Soap dispensed into wash cycle. Handicapped washroom now accessible to the public Paper towels towels and toilet paper now in dispensers in employee washroom. Fryer batter now sitting in an ice bath. Ensure water level is kept at correct level in the ice bath as discussed. Quat sanitizer is available on site. Quat sanitizer in spray bottle tested at approx 300ppm. Use this same ratio to submerge the wiping cloths as opposed to using bleach as quat does not impart any odor. Cardboard removed from surfaces adjacent to deep fryer/grill as well as floor surfaces.