INSPECTION REPORT Health Protection LQUN-D26U4D

PREMISES NAME Karis Sushi		Tel: (604) 931-0552 Fax:
PREMISES ADDRESS 504 Nelson St Coquitlam, BC V3J 7R4		INSPECTION DATE February 5, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Seiki Hong		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Found some mice droppings and shredded paper in dry storage area and on various shelving units and racks. Mice and their droppings carry diseases. Corrective Action(s): 1) Immediately clean up the droppings. Wash and sanitize all areas that have come into contact with the droppings, with hot soapy water and then spray with bleach sanitizing solution. 2) Store all foods (packages of food, onions, squash, cabbage, etc.) in hard plastic, glass, or stainless steel containers with tight fitting lids. 3) Throw away cardboard, magazines, newspapers, and any items that you do not need to store or use in the premises. The mice will shred these items and use it to make a nest. 4) Remove and/or throw away extra items that do not need to be stored in the premises. Decluttered the premises to eliminate places for mice to live and hide, and to decrease the materials mice will use to make a nest. 5) Detailed cleaning and cleaning of hard to reach areas require to be done more frequently. The legs of equipment, storage shelves, tables and sinks; floors and walls behind and under equipment, sinks, and shelving racks; and shelves and racks all require to be scrubbed clean with hot soapy water to remove food and grease. This shall be done at least weekly, if not daily. 6) Contract a professional pest company to eliminate the mice problem, and to find and block entry points into the premises. **Correction date: Feb. 12/24** Violation Score: 3

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

Comments

A routine inspection was completed: - Coolers 4C or colder; freezers -18C or colder; hot holding units above 60C; and thermometers present. - High temperature dishwasher had a rinse cycle temp of 71.0C at the plate's surface, as per max/min thermometer. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Bleach sanitizer in spray bottle and in cloth bucket had [Cl2] of 200ppm. - Foods stored in food grade containers; covered; foods stored in groups with raw proteins separate or below RTE foods; and most foods stored 6" off the floor on shelves or platforms. - No expired foods in use or for sale. FIFO rules being followed. - General sanitation level is satisfactory. - No signs of pests. - Exhaust canopy and filters are clean and are scheduled to be professionally clean and serviced this month. - Valid, FoodSafe certified staff present. IMPROVEMENTS NEEDED 1) All items MUST be stored OFF the floor on platforms, racks, shelves, or pallets that are 6" off the floor. There must be enough space between the floor and lowest shelf, so a broom and/or mop can fit under the shelf to clean the floor on a daily basis. 2) Declutter the premises by removing or throwing away excess cardboard, newspapers, magazines, and any items not used on a daily basis to run the business. 3) Store all food packages and foods (onions, squash, cabbage, etc.) in containers made of hard plastic, stainless steel or glass and put a tight fitting lid on it 4) Detail cleaning, and cleaning of hard to reach areas must be done more frequently (at least once a week) to remove food and grease. Areas such as legs of tables, equipment, sinks and shelving racks; the walls and floors under and behind tables, equipment, sinks and shelving racks (move items away from the wall when cleaning); and the shelves of racks and cupboards (remove items off the racks and cupboards and wash surfaces). 5) Hire a professional pest company to find and block entry points, and to eliminate the mice.