INSPECTION REPORT
Health Protection
ACLK-APVTW2

PREMISES NAME
Maru Sushi
Tel: (604) 846-0100
Fax:
PREMISES ADDRESS
1 - 45540 Market Way
Chilliwack, BC V2R 0M5
INSPECTION DATE
August 3, 2017
TIME SPENT
2 hours
OPERATOR (Person in Charge)
Naksung Choi
NEXT INSPECTION DATE
August 04, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 65

Critical Hazards: Total Number: 4
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Large bowl of cooked chicken sitting out cooling discussed proper cooling techniques with operator again (REPEAT VIOLATION) Internal temp of chicken was 48C
Corrective Action(s): Food must be cooled from 60C to 20C in less than 2 hrs and from 20C to 4C in less than 4 hours. Food must be cooled in small shallow containers to allow for quick cooling
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: 1) Small bar fridge at 10C, and prep cooler at 8C. Temperature logs are not being maintained. All potentially hazardous food discarded at time of inspection
2) Large bucket of chicken being protioned at the time of inspection, internal temp of 12C (discarded)
Corrective Action(s): 1) Cooler is not to be used until refrigeration company has repaired or adjusted cooler and EHO has done an inspection to verify. Submit receipt from refrigeration company by email to EHO. New small bar fridge to be purchased by owner
2) Only work on small amount of meat at a time so that it is not sitting out at room temperature (REPEAT VIOLATION)
Violation Score: 15

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Ice machine has build up of mould and mildew inside it
Corrective Action(s): Operator had staff empty and sanitize machine during inspection. Ensure ice machine is thoroughly cleaned on a regular basis
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: 1) Main hand sink hot water tap not working.
2) Second hand sink beside the rice cooker block by many items
Corrective Action(s): 1) Repair tap to allow proper handwashing
2) Ensure hand sinks are accessible to ensure proper hand washing
Violation Score: 15


Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) Salad was stored beside large bucket of raw chicken in walk in cooler
2) raw chicken stored on top of a back of cooked chicken (items were discarded)
Corrective Action(s): Raw food must always be stored BELOW ready to eat foods to prevent contamination
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Extensive cleaning required of the following areas:
-Under and around the cookline including the floors, walls and machinery itself
-Under all storage shelves throughout the kitchen
-all storage containers including lids and sides of containers
-under and around dishwashing are including walls, floors, all containers under the dishwasher
Corrective Action(s):
Violation Score: 15

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Paper towel dispenser is missing from sushi handwashing sink
Corrective Action(s): install new paper towel dispenser
Violation Score: 1


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

Comments


TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ACLK-APVTW2
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:
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