INSPECTION REPORT Health Protection 235766

PREMISES NAME Sushiwa		Tel: (604) 755-8587 Fax:
PREMISES ADDRESS 4 - 32750 George Ferguson Way Abbotsford, BC V2T 4V6		INSPECTION DATE May 30, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Munsook Kwon		NEXT INSPECTION DATE June 05, 2019
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Ginger container was being stored on the floor. This is not a sanitary storage practice. Corrective Action(s): Operator to ensure all food is kept off the floor to prevent pest access to the food. Also, this could lead to cross contamination of food contact surfaces. To be corrected by 2019/06/05 Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some build up noted throughout facility behind food equipment and around edges. Corrective Action(s): Operator to maintain the facility in sanitary condition to prevent pest attraction.To be corrected by 2019/06/05 Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chipped dishes were noted in counter and kitchen area. this is not suitable food contact surface. Dishwasher did not reach residual chlorine concentration of 50 ppm on the place level for the initial cycle. This is repeated violation. The residual chlorine concentration in plate level was barely 50 ppm. Corrective Action(s): Operator to replace chipped dishes to suitable dishes that can be washed and sanitized properly. Correct 2019/06/05 Operator to ensure the dishwasher is reaching required residual chlorine concentration of 50 ppm on plate level at all operational hours. Test strips should be used daily to check the residual chlorine concentration for the dishwasher. Correct 2019/06/05

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

Comments

Operator was educated on proper rice preparation for sushi - prepare rice so that can be used with in 2 hours after preparation. Follow up to be done next week.