Fraser Health Authority



INSPECTION REPORT
Health Protection
RBYS-CECTU2
PREMISES NAME
Sushi Nara		Tel: (604) 996-8829
Fax:
PREMISES ADDRESS
C2 - 2362 Whatcom Rd
Abbotsford, BC V3G 0C1		INSPECTION DATE
May 12, 2022		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Weonjae Lee		NEXT INSPECTION DATE
May 31, 2022
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
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Observed no surface sanitizer readily available for use in food preparation areas during operation and cloths stored on counter.
Corrective Action(s): Ensure surface sanitizer is readily available for use during food preparation to sanitize surfaces. Bleach solution made by staff during inspection and bleach solution in buckets at 200ppm.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Observed boxes of hot/cold insulated food containers stored in bathroom,
2. Eggs and raw seafood stored above ready to eat food and produce in back kitchen cooler and,
3. Dry goods containers stored directly on floor in back storage area.
Corrective Action(s): 1. Ensure that food containers are kept in a sanitary location to prevent contamination. Containers relocated during inspection.
2. Ensure that eggs and raw seafood are stored below produce and ready to eat food in coolers. Eggs and raw seafood moved during inspection.
3. Ensure that food containers are stored at least 6inches/15cm off the floor.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Observed build-up (grease) on and around ventilation hood (wall and grills) area, in between equipment by ovens and on floor in this area.
Corrective Action(s): Ensure ventilation hood, floors and in between equipment is cleaned regularly to prevent build-up and to maintain premises in a sanitary condition.
Correct by: May 31, 2022
Violation Score: 3

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

Permit posted and up to date.
Hand washing sinks adequately supplied.
FoodSafe Certified staff present during operation.
High temperature dishwasher at 71.4C at plate surface.
Front drinks cooler at 4C or below.
Sushi prep coolers at 4C or below.
Back kitchen prep cooler at 4C or below.
Back kitchen cooler at 4C or below.
Back kitchen freezer at -13C.
Hot holding of soup and rice at 60C or above.
Sanitary facilities adequately supplied.