INSPECTION REPORT Health Protection AKWN-BQVTPB

PREMISES NAME Sushi Well		Tel: (778) 397-0567 Fax:
PREMISES ADDRESS 620 6th St New Westminster, BC V3L 3C3		INSPECTION DATE June 24, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hee Young Um		NEXT INSPECTION DATE June 29, 2020
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] No No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw bean sprouts were not stored at 4 degrees Celsius or less. Corrective Action(s): Raw bean sprouts in the unrefrigerated plastic insert was found stored in water at 12-15 degrees Celsius. When raw bean sprouts are not stored in a cooler, they must be stored in ice to maintain a temperature of 4 degrees Celsius or less to prevent bacterial growth. Once ice has melted, discard the melted water and any remaining bean sprouts. Operator corrected at time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice paddles stored in room temperature water. Corrective Action(s): In-use rice paddles shall be stored in ice water at all times to prevent bacterial growth. Once the ice has all melted, wash and sanitize the rice paddle and container before re-using. Operator corrected at time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed staff wiping food contact surfaces using a wiping cloth but without sanitizer. Corrective Action(s): All food contact surfaces shall be sanitized with the bleach sanitizer prepared for the in-use wiping cloths. Instructed operator to remind all staff of this requirement. Operator corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: An automatic sushi rice dispenser is now in use. Corrective Action(s): Operator purchased new food equipment a few days ago. Ready to use cooked sushi rice is placed in hopper of automatice sushi rice dispenser. Revise your food safety plan to include procedures for how sushi rice will be stored and dispensed from the automatice dispenser in a safe manner. Date to be corrected: July 2, 2020 Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings found in storage room across from walk-in freezer. A few flies found in the kitchen. Corrective Action(s): Clean up all droppings and sanitize the affected areas. Use fly traps to control fly activity. Premise is serviced monthly by licensed pest control company. Reviewed the latest pest control technician report from mid-June 2020. Date to be corrected: June 25, 2020 Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Both storage rooms in the kitchen are cluttered and disorganized. Corrective Action(s): Cluttered and disorganized storage areas prevent proper monitoring and cleaning to prevent pest infestations. Remove any unnecessary items from the restaurant and utilize any available space in the restaurant for storage of supplies used for take-out food orders (i.e. styrofoam food containers and clean cardboard boxes). After organizing the storage rooms, make sure to clean them and keep them clean on a daily basis. Date to be corrected: June 26, 2020 Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Provide written sanitation procedures for the automatic sushi rice dispenser. Corrective Action(s): Submit your revised sanitation plan to the undersigned for review. Date to be corrected: July 2, 2020 Violation Score: 1

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

Comments

General observations: All coolers were 4 degrees Celsius or less. All freezers were less than -18 degrees Celsius. Hot holding units were over 60 degrees Celsius. Hand sinks were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Staffs hygiene and food handling practices appeared satisfactory. General sanitation was satisfactory - except as noted above. Bleach sanitizer for in-use wiping cloths had chlorine concentrations of 200ppm. High temperature dishwasher had a final rinse temperature of at least 73.3 degrees Celsius (as per min/max thermometer). Chemicals were stored in a safe manner.