Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-BHFTXA
PREMISES NAME
Victoria Sushi		Tel: (604) 759-3848
Fax:
PREMISES ADDRESS
10 - 15 Royal Ave E
New Westminster, BC V3L 0A9		INSPECTION DATE
October 30, 2019		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Jinwon Jang		NEXT INSPECTION DATE
3 Months
INSPECTION TYPE
Follow-Up
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: Low (≤15) Total Score = 11
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: fresh made mayo (oil, egg yolks, and soy sauce) left out at room temperature. product measured 12.8C internal (photo)
Corrective Action(s): discarded. ensure that fresh made mayo is kept <4C at all times
Violation Score: 5

Non-Critical Hazards: Total Number: 2
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: OUTSTANDING: food safety plan corrections are still outstanding. refer to emails from the area inspector
Corrective Action(s): provide an updated food safety plan to the area inspector in 5 days.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: OUTSTANDING: ceiling panel missing above server staff Coca-Cola cooler unit
Corrective Action(s): replace ceiling panel. due immediately.
Violation Score: 3

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

Grilled chicken was cooked and hot held in a double stacked container of hot water (bain marie) at >60C
Sanitizer solution available at sushi bar. sanitizer solution measured 100 ppm chlorine. reminder that wiping cloths must be stored in sanitizer solution when not in use.
imitation crab and all other sushi ingredients, besides violation noted above, kept <4C
handsink in the middle of the kitchen stocked with liquid soap, paper towels, and hot/cold running water