INSPECTION REPORT Health Protection AKWN-AQXTE3

PREMISES NAME Sushi Farm		Tel: (778) 985-6189 Fax:
PREMISES ADDRESS 780 Princess St New Westminster, BC V3M 5X5		INSPECTION DATE September 6, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hua Wen Liang		NEXT INSPECTION DATE September 13, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Vegetables and pre-cooked chicken stored on ice in portable cooler found to be 7-8 degrees Celsius Corrective Action(s): The foods stored in the portable cooler must be 4 degrees Celsius or less. Make sure there is enough ice in the cooler so that the bottoms and sides of the food containers are in contact with the ice. Operator added more ice at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Serving utensils stored at room temperature in a container of water. Corrective Action(s): Serving utensils like the rice paddle and tongs for salads/vegetables must be kept cold at 4 degrees Celsius or less. Store serving utensils in a container filled with a mixture of ice and water. Once the ice has melted, wash the utensil and container before reusing. Do not store tongs in the ice inside the small portable cooler used for vegetables. Operator corrected at time of inspection. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sushi work surface not properly sanitized. Corrective Action(s): Operator stated he only uses the bleach sanitizer in spray bottle to sanitize the sushi work surface at the end of the day or when it is visibly dirty. Sushi work surface must be cleaned and sanitized after each use or after the continuous preparation of one type of food. Wiping clothes used for the sushi work surface must be kept in a container filled with a bleach and water solution when not in use. Bleach and water solution in container must be changed at least twice per day. Operator prepared a container of bleach and water solution for storing wiping clothes. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Plastic drapes for undercounter shelving are dirty. Corrective Action(s): Keep the plastic drapes clean to avoid cross contamination. Date to be corrected by: September 13, 2017 Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Do not reuse styrofoam containers. Corrective Action(s): Operator was reusing a styrofoam container (used for fish delivery) to slow down the thawing of frozen fish in the preparation cooler.Styrofoam containers are not meant to be reused as they cannot be properly cleaned or sanitized. Discussed with operator about getting a portable cooler that can fit into the preparation cooler for thawing fish. Operator discarded the styrofoam box. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light not working in back storage room. Corrective Action(s): Repair the light fixture in the back storage room. Date to be corrected by: September 13, 2017 Violation Score: 1

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding units were over 60 degrees Celsius. Coolers and freezers equipped with thermometers. Food storage practices except as noted above are satisfactory. Organization of storage areas is satisfactory. Hand sink stocked with liquid soap and paper towels. Sinks equipped with hot and cold running water. Food handler hygiene appeared satisfactory. Bleach sanitizer: 100 ppm chlorine High temperature dishwasher reached at least 71 degrees Celsius after final rinse (as per thermal label). Chemicals are stored in a safe manner. No signs of pests. Discussed with operator to follow manufacturer's instructions for storing foods.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-AQXTE3
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: 0.17 hour Specific comments: Reviewed product information for canola oil.
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