INSPECTION REPORT Health Protection BWOI-CN6U7N

PREMISES NAME Sushi Sama		Tel: (604) 479-3131 Fax:
PREMISES ADDRESS 22783 Dewdney Trunk Rd Maple Ridge, BC V2X 3K4		INSPECTION DATE January 17, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hyun Sook Kim		NEXT INSPECTION DATE January 24, 2023
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: High (≥30) Total Score = 64

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Deep fryer batter observed being stored at room temperature. This was relocated to cooler at time of inspection. This is a repeat vioation Corrective Action(s): If you want to keep the batter out during busy times ie lunch rush, place container into an ice bath. The alternative is once used to dip product to be deep fried, the batter must immediately be relocated to the cooler. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0ppm chlorine detected in final rinse of dishwasher as sanitizer container was observed to be empty. Once new sanitizer contianer was installed and unit primed approx. 100ppm chlorine detected in final rinse. Soap container and rinse aid container were mixed up ie rinse aid was being dispensed during the wash cycle. This was corrected at time of inspection. Corrective Action(s): Rewash all utensils as instructed. Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Substantial grease buildup observed in grease diffuser above the 2 deep fryers. Corrective Action(s): Clean all grease diffusers on a regular basis ie every 2 weeks. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Tags identifying dishwasher lines not present. Soap container observed to be present in the employee washroom but not in a dispenser. Timers not present for either deep fryer as cooking times differ for both the chicken balls and teriyaki chicken Corrective Action(s): Install tags on all 3 dishwasher tubing lines so that they do not get mixed up ie one tag for "Soap", one tag for "Rinse aid" and one tag for "Sanitizer". Mark each container and change out when approx 3 cm of product is left. Pour into new containers when they have drawn down so as not to waste product. Place soap into dispenser in employee washroom. Purchase 2 timers and label ie one for "chicken balls" and the other for "teriyaki chicken" to ensure product is properly cooked and eliminate any improper cooking mistakes. Violation Score: 15

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

Comments

****On the dishwasher monitoring logs write in the actual "chlorine concentration". During upcoming reno ensure one of the washrooms is handicapped accessible as discussed. Hallway floor to be repaired during upcoming reno. If construction dust is going to be generated, ensure tight sealed vapour barriers are in place to prevent dust from getting into the food prep areas. All cold holding equipment cold holding at <4c Freezers cold holding at <-18c Quat sanitizer at approx 400ppm. Wiping cloths submerged in sanitizer container