Fraser Health Authority



INSPECTION REPORT
Health Protection
ADIG-CS5UL2
PREMISES NAME
Benkey Sushi
Tel: (604) 626-0333
Fax:
PREMISES ADDRESS
27520 Fraser Hwy
Aldergrove, BC V4W 3N5
INSPECTION DATE
May 24, 2023
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Yoonsik Chae
NEXT INSPECTION DATE
May 31, 2023
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. Planko flakes in open container for tempura are stored on a low shelf next to open garbage can.
2. Open box of cabbages stored on floor next to back door, next to bag of recycling cans and scattered, powder ant poison.
Corrective Action(s): 1. Refresh/discard planko chips.
Store in secure and protected area, covered and protected from contamination.
No food items can be stored open next to open garbage.
This was removed during the inspection, thank you.
2. Keep boxes of food off the floor on crates.
Store recycling and garbage away from all food.
Operator moved recycling and moved cabbage onto a crate during the inspection.
Violation Score: 9

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: 1. Under cooler in the hall: there is an abundance of crumbs and food debris.
2. Under this same cooler, there is 1 sticky trap with half a body of a dead mouse. Body appears dried out.
3. Back door kept open during the inspection. Ants known to enter from here.
Corrective Action(s): Keep back door closed, sealed to prevent pest entry.
Clean all surfaces, underneath all equipment.
Do not keep items on the floor.
Remove food debris from above mentioned locations.
Scrub walls to remove sauces.
Date to be completed by: Today.
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1. Near back entrance, behind cooler across from dishwashing area: walls are coated in sauce.
2. Ventilation fume hood (scheduled cleaning in October 2023) has dripping grease.
3. Powder (ant poison, store bought) spread in hallways and at corners of back entrance.
Corrective Action(s): 1. Scrub walls.
Remove all food debris underneath all counters. See below for more action items.
2. Clean fume hood surfaces in between contractor scheduled cleanings or schedule more often cleanings.
3. No powdered poisons.
Clean and remove all traces of powder. Wear personal protective equipment such as mask and gloves. Be sure to follow directions on the bottle and wash hands afterwards.
Date to be completed by: Today.
Violation Score: 9

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION): Inside wood cabinets: Chemicals, oil sprays, paint and insectide sprays stored above vegetables and other food items.
Corrective Action(s): Operator removed chemicals to the mop closet.
Please ensure this shelf is cleaned and sanitized thoroughly before putting any food items.
Violation Score: 3

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

Hand wash stations supplied with liquid soap and paper towels in dispensers.
Coolers <4C.
Freezers <-18C.
Freezers for seafood and fish <-18C.
Receipts for seafood (including bags of frozen tuna) reviewed.
Sushi rice pH tested between 4.0 to 4.5 (around 4.2).
Warming units >60C.
Items in coolers all kept with lids, protecting food from contamination, thank you.
Some meats and seafoods were kept on shelves above vegetables; reorganize to ensure these are kept on lowest shelves below vegetables or ready to eat foods.
Dishwasher final rinse max temperature 80.2C, >71C.
Sanitizer at sushi prep station >100ppm chlorine (around 200ppm).
Underneath main food prep area cutting boards: these are kept clean, thank you.
Food safe certificate and permit are posted and in public view.