INSPECTION REPORT Health Protection LORN-BDQT47

PREMISES NAME Ladner Sushi		Tel: (604) 946-7781 Fax:
PREMISES ADDRESS 5034 48th Ave Delta, BC V4K 1V8		INSPECTION DATE July 3, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chi Wai Kwok		NEXT INSPECTION DATE July 05, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Prep cooler food temperature measured 8C Corrective Action(s): Foods must be kept at 4C or colder. Please adjust or repair cooler as necessary, to maintain air and food temperature at 4C or lower. Perishable foods have been removed to another cooler; do not store perishable foods in the prep cooler until it can maintain 4C. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All other coolers measured 4C or colder Freezers measured -18C or colder Hot holding (rice, soup) measured above 60C General sanitation is adequate, but some cleaning is required in the dry storage area (shelves) Handsinks are supplied with soap and paper towels Observed proper cooling procedures for cooked chicken **Please implement proper cooling for tempera - you can keep cooked tempera at room temperature for less than 2 hours. If it won't be served within 2 hours, then you must cool it down properly and keep cold.