INSPECTION REPORT Health Protection BWOI-AZESNL

PREMISES NAME Shinobi Sushi		Tel: (604) 466-1811 Fax:
PREMISES ADDRESS 11867 224th St Maple Ridge, BC V2X 6B1		INSPECTION DATE June 4, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jung Il Park		NEXT INSPECTION DATE June 07, 2018
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: High (≥30) Total Score = 47

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Miso soup observed taken off stove in kitchen. Soup was relocated to stove and placed on low heat. Corrective Action(s): Soup must always be hot held at a temperature no less than 60c Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ready to eat salad observed being cross contaminated by worker who did not change gloves after handling raw fish. Salad was initially being stored on the floor at the back door. Corrective Action(s): Cross contaminated salad was discarded. Use this area (Adjacent to hot water tank) only for handling raw potentially hazardous food products only. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean door and door handle to back room upright cooler. All handles to all coolers and freezers must be cleaned and sanitized daily to prevent cross contamination. Back room area adjacent to hot water tank requires cleaning due to food splatter build up on wall surfaces/equipment surfaces and on floor under and behind equipment Floor in dry food storage room requires cleaning under shelving and below all upright coolers/freezers Floor behind cooking equipment requires cleaning Floor/shelving in front sushi prep area requires cleaning. Corrective Action(s): Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard not to be used for cutting fish. Use a cutting board Remove all cardboard being used on shelving and on floor area to soak up grease Corrective Action(s): Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Replace burned out fluorescent light bulbs in kitchen Corrective Action(s): Violation Score: 3

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

Comments

All cold holding equipment cold holding at <4c Dishwasher at 129F and approx. 60ppm chlorine in final rinse. Soap dispensed into wash cycle.