INSPECTION REPORT Health Protection 248662

PREMISES NAME Maru Sushi		Tel: (604) 846-0100 Fax:
PREMISES ADDRESS 1 - 45540 Market Way Chilliwack, BC V2R 0M5		INSPECTION DATE June 2, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Naksung Choi		NEXT INSPECTION DATE June 09, 2021
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 = 79

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Mini-cooler ambient temperature at 8°C - Probed tofu, internal temperature at 9°C. 2. Prep cooler amient temperature at 9°C - Probed noodles at 9°C - Probed vermecelli at 9°C - Probed dumplings at 7.4°C. Corrective Action(s): 1. Instructed operator to discard all food items in the mini-cooler - boxes of tofu and sauces and all potential hazardous foods. 2. Instructed operator to discard all potential hazardous food items in prep cooler including items listed above. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No sanitizer at the sushi bar area - Staff was using alcohol as sanitizer. 2. No sanitizer at the back kitchen area. - Staff was using Mr. Clean to sanitize. Corrective Action(s): 1. Do not use alcohol on food contact surfaces. - Instructed staff to prepare bleach solution at 100 - 200ppm. 2. Do not use Mr. Clean on food contact surfaces. - Instructed staff for bleach solution. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Handsink in the kitchen was obstructed. 2. Handsink in the service area does not have single-use paper towel. Corrective Action(s): 1. Please do not obstruct handwashing sink. 2. Please use single-use paper towels only. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning around the cook line is needed. Especially where the tempura is made. Corrective Action(s): Please clean and sanitize the area. To be corrected by 09-June-2021. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The mini cooler ambient temperature at 8°C. The prep cooler ambient temperature at 9°C. Corrective Action(s): -Operator stated that he will be getting new coolers. Please ensure coolers maintain < 4°C. To be corrected by 09-June-2021. Violation Score: 15

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

Comments

-All other coolers < 4°C -All freezers at < -18°C -Staff has FoodSafe -COVID Safety Plan in place and in use. →Customers have a sign-in sheet →Staff need to be screened daily.