INSPECTION REPORT Health Protection JTUG-CH5LUN

PREMISES NAME Sushi Teria		Tel: (604) 852-0120 Fax:
PREMISES ADDRESS 33790 George Ferguson Way Abbotsford, BC V2S 2M6		INSPECTION DATE August 8, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chong Tae Kim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] No Yes
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): 1) Operator says dishes are cleaned after 3 pm. When inquired about cleaning practices, operator said dishes are submerged in detergent bleach water for 30 min, rinsed, then air dried 2) Operator seen washing wiping cloth in water prior to wiping food contact surfaces dureing inspection Corrective Action(s): 1) Dishes must be cleaned and sanitized using the following steps: 1st compartment - detergent water (45C), 2nd compartment - rinse in clean water (45C), then 3rd compartment - sanitize in bleach water (1tsp bleach to 1L water) for at least one minute prior to air dry dishes. Education was provided to operator. Instructions on using 3 compartment dishwashing method was posted on the wall. 2) Wiping cloths must be placed inside sanitizer bucket containing 1 tsp bleach to 1L water after used. Bacteria can multiply rapidly on wiping cloths, which can be transferred onto food contact surfaces if wiping cloths are not placed inside sanitizer bucket. Operator prepared bleach solution to submerge wiping cloths at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Bottled water is stored on the floor by the chest freezer. Bottles of canola oil are stored on floor beside the back door. Corrective Action(s): Food must be stored at least 6" (15 cm) off the floor. This facilitates proper cleaning and minimizes the chance of pests contaminating the food. Operator relocated bottled water and will buy another rack to keep canola oil off the floor. **Date to be corrected by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust accumulation and debris was observed behind the chest freezer. Oil and grease buildup was observed on the legs of small prep table next to chest freezer. Duct tape was used on prep table. Corrective Action(s): Remove dust and debris behind chest freezer. Clean and sanitize legs of prep table. Do not use duct table on tables as food debris can build up underneat it. Operator removed duct tape from small prep table. **Date to be corrected by: TODAY Violation Score: 3

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

Comments

Inspection Report: 256664 General Comments: - Hand wash station has hot + cold running water, liquid soap, and paper towels - All coolers are 4C are below - All freezers are -14C to -18C - Hot holding unit (miso soup) is 60C and above - General sanitation of the facility is satisfactory, though attention is needed in areas noted on inspection report NOTE: Do not place personal items (e.g. purses) on top of buckets containing dry ingredients. Operator relocated personal items to staff washroom.