INSPECTION REPORT Health Protection AKWN-BQPVL8

PREMISES NAME Kojima Sushi		Tel: (604) 522-3816 Fax:
PREMISES ADDRESS 410 6th St New Westminster, BC V3L 3B2		INSPECTION DATE June 18, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ming Wei Tang		NEXT INSPECTION DATE 4 Months
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: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meats and fish were stored above cooked foods and vegetables in the walk-in cooler. Corrective Action(s): Raw meats and fish must be stored below or on a separate shelf from cooked foods and vegetables to prevent cross-contamination. Instructed cooks to reorganize the walk-in cooler at time of inspection. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Mouse droppings found in the sushi bar on the shelves and under the hand sink. Corrective Action(s): Clean up all droppings and sanitize the affected surfaces to prevent contamination of food and food contact surfaces. Instructed sushi bar staff to clean the affected areas at time of inspection. Mouse droppings were not found anywhere else in the premise and premise is serviced by a licensed pest control company. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Drain hose of sushi display cooler (the one facing the front of the store) was leaking. Corrective Action(s): Fix the leaky drain hose to prevent contamination of food and/or food contact surfaces below the display cooler. Date to be corrected: July 2, 2020 Violation Score: 3

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

Comments

General observations: Kitchen prep cooler and walk-in cooler were both less than 4 degrees Celsius Kitchen chest freezer was -20 degrees Celsius. Sushi bar coolers (display coolers x2; undercounter cooler x1) were less than 4 degrees Celsius Freezers at back door (x3) were all less than -18 degrees Celsius. Double door drink cooler and bar cooler were both less than 4 degrees Celsius. Food storage practices were satisfactory except as noted above. Organization of dry storage areas was satisfactory. Hand sinks were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Staffs hygiene and food handling practices appeared satisfactory. General sanitation was satisfactory - except as noted above. Bleach sanitizer buckets for in-use wiping cloths had chlorine concentrations of 200ppm. Low temperature dishwasher had a residual sanitizer concentration of 100ppm chlorine. Chemicals were stored in a safe manner.