INSPECTION REPORT Health Protection JMAA-AWLUTB

PREMISES NAME Maple Sushi Japanese Restaurant		Tel: Fax:
PREMISES ADDRESS 2385 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE March 6, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chao (Ethan) Ren		NEXT INSPECTION DATE 6 Months
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
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw fish stored on top shelf of walk-in cooler above cooked items. 2. Three soiled single-use nitrile gloves observed on the kitchen counters. Corrective Action(s): 1. The raw fish was placed on the bottom shelf. Ensure that raw items are always placed underneath cooked. 2. Gloves were discarded. Do not re-use nitrile gloves - they are intended for single-use only. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JMAA-AWG23E of Mar-01-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1. Ventilation slats contained an excessive amount of grease. Operator states that it is washed monthly. 2. Knives are stored on cardboard pieces - cardboard was soiled at time of inspection. 3. Ice machine contains mildew in area where water flows downwards.)

Comments

Follow-up inspection to previous routine inspection (RPT #JMAA-AWG23E). Facility in very good sanitary condition - significant improvements made from previous routine inspection: - Sanitizing pails now present in front sushi display counter and back kitchen area and contain 100-200 ppm chlorine residual. Cloths are immersed in the sanitizing pails before being used to sanitize food contact surfaces such as knives. Good. - Walk-in cooler area has been re-organized. Produce, cooked meats, and raw meats are now kept in separate areas of the cooler. - Ventilation slats are now cleaned. Ice machine has been cleaned and sanitized - no traces of mould or mildew present - Temperature log sheet has been created and will be routinely updated - Knife storage area in corner of sushi prep area is now fitted with appropriate plastic liner instead of cardboard - excellent - Staff aware that tempura and chicken are allowed to be kept out in the kitchen for a maximum of 2 hours. Afterwards, the tempura and chicken must be placed in the cooler or served - Scoops for flour are now placed outside of the container (hung on the wall) - good - Dishwashing trays are now elevated off the floor Reminder: Maintain your facility in sanitary condition at all times; this will reflect positively on your business and minimize the risk of foodborne illness to the public.