INSPECTION REPORT Health Protection AKWN-B44T9X

PREMISES NAME Sushi Well		Tel: (778) 397-0567 Fax:
PREMISES ADDRESS 620 6th St New Westminster, BC V3L 3C3		INSPECTION DATE August 29, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hee Young Um		NEXT INSPECTION DATE 4 Months
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): In-use wiping cloths not stored in sanitizer and the bleach sanitizer for in-use cloths was below 100ppm chlorine. Corrective Action(s): 1. All in-use wiping cloths shall be stored in a container of sanitizer (e.g. bleach and water) when not in use. 2. Every work station shall be equipped with a container of sanitizer for in-use wiping cloths (1oz bleach per 4 litres of water). The sanitizer solution shall be changed every 2-3 hours. Operator corrected at time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Food handler did not change single-use/disposable gloves between tasks and did not wash hands before putting on new disposable gloves. Corrective Action(s): All food handlers shall exercise proper hand hygiene. Hands shall be washed in between tasks. If single-use/disposable gloves are used the gloves shall be discarded after each task and hands shall be washed before putting on a new pair of gloves. Instructed operator to inform all staff. Operator spoke to staff during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Mildew was found in the ice machine. Corrective Action(s): The inside of the ice machine shall be kept clean to prevent contamination of ice. Instructed operator to discard the ice and thoroughly clean and sanitize the interior of the ice machine. Corrected at time of inspection. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # AKWN-AXXTWK of Apr-18-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Wall mounted knife rack in sushi bar is too close to the garbage can.)

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. Coolers and freezers equipped with thermometers. Food storage practices are satisfactory. General sanitation was satisfactory. Hand sinks were stocked with liquids soap and paper towels. All sinks equipped with hot and cold running water. High temperature dishwasher had a final rinse temperature of at least 72.2 degrees Celsius (as per min/max thermometer). Chemicals are stored in a safe manner. No signs of pests. Discussed with operator to ensure back door is closed when not in use, or use the screen door if door is kept open for fresh air.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-B44T9X
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Reviewed food product information for cooking oil, gelato and fried tofu pockets. No compliance issues noted.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment