INSPECTION REPORT Health Protection AKWN-BG5TTA

PREMISES NAME Sushi Well		Tel: (778) 397-0567 Fax:
PREMISES ADDRESS 620 6th St New Westminster, BC V3L 3C3		INSPECTION DATE September 18, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hee Young Um		NEXT INSPECTION DATE September 27, 2019
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw bean sprouts were stored in a bucket of water at room temperature for over 2 hours. Corrective Action(s): Raw bean sprouts must be stored at 4 degrees Celsius or less (either in a refrigerator or on ice) to prevent bacterial growth. If raw bean sprouts are stored at room temperature for more than two hours they shall be discarded. Operator discarded bean sprouts at time of inspection, Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fried chicken was stored at room temperature for more than 2 hours. Corrective Action(s): Cooked food shall be kept hot at 60 degrees Celsius or more to prevent bacterial growth. If cooked food is stored at room temperature for more than two hours it shall be discarded. Operator discarded the fried chicken at time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen hand sink was not equipped with liquid hand soap and the hand sink in the sushi bar was used for defrosting frozen food. Corrective Action(s): Hand sinks must be stocked with liquid soap and paper towels at all times to aid in proper hand washing. Additionally, hand sinks shall not be used for any purpose other than hand washing. Items placed in a hand sink prevent staffs from washing their hands. Operator corrected both issues at time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff washing gloved hands after preparing tempura with their hands. Corrective Action(s): Single-use/disposable gloves are not required for food handling, but if they are used they shall be discarded after each use as they are not intended to be washed/cleaned. Before putting on new gloves, staffs shall wash their hands at the hand sink using liquid soap and warm water, and dry with paper towels. Regardless of whether disposable gloves are used, steps to reduce direct hand contact with foods shall be taken. For example, when preparing tempura instead of using hands use tongs or chop sticks instead so that batter does not accumulate on hands. At time of inspection, staff was instructed to discard the batter covered gloves they were wearing (and attempting to wash) and wash their hands again. 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

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding units were over 60 degrees Celsius. Food storage practices were satisfactory, except as noted above. Organization of storage areas was satisfactory. Hand sinks were stocked with liquid soap and paper towels, except as noted above. Staffs hygiene and food handling practices were satisfactory, except as noted above. General sanitation was satisfactory. High temperature dishwasher had a final rinse temperature of at least 75.9 degrees Celsius. Bleach sanitizers (buckets for wiping cloths and spray bottle) had concentrations of 200ppm. Reminded operator that if staff are using single use paper towels instead of cloth towels to wipe counters, they shall use the bleach sanitizer in the spray bottle to ensure surfaces are sanitized. Chemicals were stored in a safe manner. No signs of pests. Operator is maintaining a regular (once/month) service with a licensed pest control company. Note: Violation 402 noted above regarding improper hand washing when using single-use/disposable gloves has now been noted on two consecutive routine health inspections. Continued non-compliance with this matter will result in more progressive enforcement actions (e.g. violation tickets or correction orders).