INSPECTION REPORT
Health Protection
ACLK-A8XTRL

PREMISES NAME
Maru Sushi
Tel: (604) 846-0100
Fax:
PREMISES ADDRESS
1 - 45540 Market Way
Chilliwack, BC V2R 0M5
INSPECTION DATE
April 12, 2016
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Naksung Choi
NEXT INSPECTION DATE
April 18, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

No


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: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Many products, such as shrimp and chicken sitting out at room temperture
Corrective Action(s): All food must be stored in the cooler (4C or below) or being held hot such as rice in the rice cookers(60C or hotter). Nothing should be at room temperature.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): One handsink had a bowl blocking the sink and another handsink the soap dispenser was empty
Corrective Action(s): Ensure all handsinks are equipped with soap, paper towels and free of items blocking the sink
Violation Score: 5


Non-Critical Hazards: Total Number: 4
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Thawing cannot be done at room temperature
Corrective Action(s): Always thaw items in the cooler, under cold running water or in the microwave
Violation Score: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cleaning to be done:
-The floors & walls of the cookline
-The floors and walls of prep area where rice cookers are located
-The floors and walls of the dishwashing area
-all doors and handles of all the coolers and freezers By April 18/16
Corrective Action(s):
Violation Score: 9

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Obtain a probe thermometer to ensure food is being cooked and hot held to the proper temperatures by April 18/16
Corrective Action(s):
Violation Score: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: None of the staff on site have foodsafe
Corrective Action(s): Ensure one staff memeber at all times has foodsafe by May 1/16
Violation Score: 1


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

Comments


TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ACLK-A8XTRL
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: 0.25 hour
Specific comments: -All temperatures of coolers, freezers, hot holding met health requirements
-Bleach at 100ppm
-dishwasher at >71C at dish
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