INSPECTION REPORT Health Protection DSEA-CSTTKU

PREMISES NAME Sushi Simagoya		Tel: (604) 529-9822 Fax:
PREMISES ADDRESS 103 - 1102 Ewen Ave New Westminster, BC V3M 5E4		INSPECTION DATE June 15, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jungsoon Shin		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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Operator left out 1 bowl of hot rice at room temperature as back up for the hot held rice Corrective Action(s): Discarded. ensure that all hot foods are kept >60C at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water =BOH glassdoor cooler (2C), sushi bar undercounter cooler 1C), prep cooler (1C), and FOH glassdoor cooler (1C) measured < 4 degrees C =Upright freezer (-18C) and storage room chest freezers (-19C and -20C) measured < -18 degrees C =Rice hot holding (70C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 71.9 C at the dish surface (minimum 71 C required for proper sanitizing) =Bleach sanitizer solution at >400 ppm chlorine available in spray bottles. discussed with operator to decrease concentration =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection. =Ice machine maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified to be valid (expires August 2025) =Permit posted in a conspicuous location =Sushi rice acidity measured at approximately pH of 4.0 - 4.5