INSPECTION REPORT
Health Protection
KSTE-B6KU87

PREMISES NAME
Aburiya Sushi
Tel: (604) 467-3363
Fax:
PREMISES ADDRESS
101 - 22590 Dewdney Trunk Rd
Maple Ridge, BC V2X 3J9
INSPECTION DATE
November 16, 2018
TIME SPENT
0.25 hours
OPERATOR (Person in Charge)
Myung Kim
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Follow-Up
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

Yes

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Chlorine bleach sanitizer solution concentration too strong (bleached the test strip) at sushi bar. Diluted at time of inspection to correct concentration (100 ppm). Follow recipe: 1/2 tsp of bleach in 1 L of water. Change solution every 2 hours. Operator has ordered pH test strips - these will not work to test chlorine concentration, but may be used to test sushi rice pH.
Corrective Action(s): Order chlorine test strips.
Violation Score: 5


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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 301 noted on Routine inspection # KSTE-B6HSXX of Nov-14-2018
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Coolers and freezer units showed an accumulation of debris on the front surfaces, including the handles, as well as the inside doors where the seals are. )

Comments

Operator to order chlorine test strips and begin using regularly to check concentration of sanitizer. Follow recipe (above) when mixing up sanitizer to achieve the correct concentration. Too much chlorine will leave a chemical residue that is hazardous to customers.