INSPECTION REPORT Health Protection 244114

PREMISES NAME I Love Sushi		Tel: (604) 515-8842 Fax:
PREMISES ADDRESS 3 - 228 Schoolhouse St Coquitlam, BC V3K 6V7		INSPECTION DATE April 29, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yuna Huh		NEXT INSPECTION DATE June 29, 2019
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Several wiping cloths were found lying on the cutting boards at the sushi assembly station. Bacteria will grow on wiping cloths when moist. Place wiping cloths in a container containing bleach solution. The sanitizer will remove bacteria persent on wiping cloths. Date to be corrected by: Corrected during inspection 2) The concentration of chlorine present in the bleach solution is 50ppm. Bleach solution containing low concentrations of chlorine is insufficient to remove bacteria from food contact surfaces. Ensure the bleach solution is made using a mixture of 2mL bleach and 1L water. Purchase chlorine test strips to verify the concentration is between 100-200ppm. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A bowl and utensils were found inside the hand sink at the time of inspection. Do not place any objects inside the handsink at all times. This discourages staff from washing their hands frequently. Date to be corrected by: Corrected during inspection Corrective Action(s):

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meats were stored on top of fresh produce inside the walk-in cooler. Raw meat juices may drip onto fresh produce. Store raw meats below fresh produce inside the cooler at all times Date to be corrected by: Corrected during inspection 2) Boxes of food are stored directly on the ground inside the walk-in cooler Store all food at least 6 inches (15cm) off the floor to protect food from contamination and to facilitate cleaning. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish was observed thawing at room temperature on a shelf by the ice machine. Thawing foods at room temperature will allow bacteria to multiply rapidly. Ensure potentially hazardous foods are thawed using the following methods: 1) Inside a functioning cooler 2) Under cold running water 3) Inside a container containing cold water. Change the water every 30 minutes The fish had a surface temperature of 0C. It was moved to a functioning cooler at the time of inspection Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food stains and grease accumulation are observed in the following areas: 1) Underneath equipment 2) On walls 3) On the floors along the walls Deep clean in the areas mentioned above to ensure the premises is kept in a sanitary condition Date to be corrected by: May 1, 2019 Corrective Action(s): Violation Score:

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

Comments

All coolers are functioning at 4C or less Walk in freezer has a temperature of -30C Staff on duty are FOODSAFE Level 1 certified Temperature of the dishwasher reached 73.9C Hot holding units are greater than 60C No signs of pest activity observed Cleaning agents are stored separately from food products Note: Remove any items not required for the food premises operation to ensure the facility is kept organized. Sanitation of the facility requires work, especially in hard to reach areas.