INSPECTION REPORT Health Protection ABRR-BB4PFJ

PREMISES NAME Maple Sushi Japanese Restaurant		Tel: Fax:
PREMISES ADDRESS 2385 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE April 10, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Chao (Ethan) Ren		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 30

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Bulk bin with all purpose flour had spider in it Corrective Action(s): - Discarded all the contents of the bulk bin. Regularly check stored items for contamination. keep bulk bins covered at all times Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Mung beans stored at room temperature (food temperature at 6C) Corrective Action(s): - Store mung beans in the cooler at temperature less than 4C. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Designated handsink in the back area was blocked with containers andnot available for staff for handwashing Corrective Action(s): - Remove all items and ensure that handsinks are available for handwashing at all times Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Scoop was stored inside the bulk storage bin for rice - Metal can used for scooping rice from bulk bin - Raw eggs are stored on the middle shelf in the walk-in cooler, - raw shrimps are stored above raw vegetables Corrective Action(s): - Use scoops with handles and store scoops in a way that the handle does not come in contact with the food. - Store raw eggs on the bottom shelf away from raw vegetables and away from ready to eat items - Store raw seafood away from ready to eat items. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Dirt and grease build up on exhaust canopy - Storage shelves for utensils near back dishwashing area is not maintained in clean and sanitary condition Corrective Action(s): - Exhaust canopy is due for cleaning. please get the professional company for deep cleaning - Clean and maintain sanitary condition in the back shelving area for utensils Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: -Cardboard used to line the shelves in dry storage area - Knives are stored in between counter space Corrective Action(s): Remove cardboard. All storage shelves must be smooth, easy to clean and impervious to moisture - Store all knives on magnetic strip or in a clean container protected from contamination Violation Score: 3

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

Comments

- All handsinks are supplied with hot and cold running water, soap and paper towel - All coolers- walk-in cooler, prep cooler, sushi prep cooler, sushi display cooler and drinks cooler are measured at less than 4C - All freezers at back area and sushi bar are functional - Hot holding units for rice and soups are greater than 60C - Dishwasher dispensed 100ppm chlorine residual at the dish surface during final rinse cycle - Sanitizer solution in spray bottle available at sushi bar and is measured at more than 200ppm chlorine residual. NOTE: Prepare bleach solution by mixing half a teaspoon in one litre of water (100ppm). - Food storage practices are satisfactory - No evidence of pest activity is noted at the time of inspection - Foodsafe is verified