INSPECTION REPORT Health Protection MUPN-BMZUP5

PREMISES NAME Sushi 990		Tel: (604) 475-7990 Fax:
PREMISES ADDRESS 110 - 1125 Nicola Ave Port Coquitlam, BC V3B 8B2		INSPECTION DATE March 24, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jongho An		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed two used dish cloths with bits of food debris on them stored on the counter top when no in use. (note no food preparation was being done at the time). Corrective Action(s): Store all cloths that are not in use in a sanitizer to prevent growth of bacteria in the cloth and then to sanitize the counter tops as well. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Observed used gloves stored away for reuse. 2) Observed frozen whole salmon laying on the floor of the walk in cooler without a protective covering Corrective Action(s): 1) Single use gloves are intended to be used once then discarded and cannot be cleaned properly for reuse. Discard gloves after they are used and removed, then wash hands and put on a new pair of gloves when ready to do food preparation again. 2) Ensure all food is protected from contamination (ex wrapped in a food grade wrapping) and stored at least 15cm up off the floor. Violation Score: 9

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

Comments

Note: Reminder to ensure that all the containers in the top of the line cooler are not stacked on top of each other. Other observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Ready to eat foods stored above raw foods √ Hand wash stations fully stocked √ Bleach sanitizer available but a bit strong **reminder only 5mL bleach required in 1L ** √ High temperature dishwasher sanitizing at ≥71°C √ General sanitation and maintenance is satisfactory √ No signs of pest infestation noted √ Staff with FoodSafe present *no certificates available on site - please keep a copy on site for future inspection to demonstrate compliance