INSPECTION REPORT Health Protection JVIK-ATSVMT

PREMISES NAME Seven Sushi		Tel: (403) 399-4341 Fax:
PREMISES ADDRESS 150 - 45428 Luckakuck Way Chilliwack, BC V2R 3S9		INSPECTION DATE December 6, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1 door prep cooler at 12C and cut vegetables were being stored in the unit Corrective Action(s): Once vegetables have been cut, they must be kept at 4C. Operator stated that a call has already been made to service the cooler - will be coming tomorrow All product moved to another cooler maintaining 4C. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed two packages of frozen fish thawing at room temperature in the hand washing sink Corrective Action(s): 1. Do not obstruct hand washing sinks - these are to only be used for hand washing 2. Do not thaw at room temperature, thawing is to occur under cold running water or in a cooler at 4C. Fish was moved to cooler at time of inspection Violation Score: 1 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Tofu containers intended for single use are being reused for food storage Corrective Action(s): Ensure all storage equipment is intended for re-use and is washable. Tofu containers are not intended for re-use and may not be fully washed and sanitized. Tofu containers discarded at time of inspection. Violation Score: 3

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

Comments

Be sure to keep the kitchen clean and tidy - observed minor cluttering. Ensure that only scoops with a handle are stored in bulk bins - no bowls. Ensure temperature logs for the back kitchen are routinely maintained as well. Hand washing sinks equipped Sanitizer at 200ppm in front and back Dishwasher tested at 78.9C at the plate's surface All temperatures meet health requirements Scoops stored on ice Ice machine maintained No signs of pest activity