INSPECTION REPORT Health Protection MKIM-CDUTPX

PREMISES NAME Victoria Sushi		Tel: (604) 759-3848 Fax:
PREMISES ADDRESS 10 - 15 Royal Ave E New Westminster, BC V3L 0A9		INSPECTION DATE April 26, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jinwon Jang		NEXT INSPECTION DATE May 02, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 45

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Multiple items in sushi bar display cooler probed to be above 4C at the time of inspection (Salmon 10.6C, Tuna 11.9C, Egg 11.2C). Operator reports they were prepared more than 4 hours ago. 2) Inserts observed to be stored on top of inserts in the prep cooler. Tofu was probed to be at 10C. Operator reports it was cut within 10 min. Corrective Action(s): 1) Operator discarded salmon, tuna, and egg stored in the display cooler at the time of inspection. Ensure all potentially hazardous food are kept in conditions 4C or lower. 2) Operator relocated tofu insert into working cooler. Ensure all potentially hazardous food are kept in conditions 4C or lower. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice cooked the previous evening on kitchen counter (probed at 24C). Corrective Action(s): Operator discarded bowl of rice at the time of inspection. Ensure to keep unserved-cooked rice overnight in cooler (at temperature 4C or lower), microwave rice to temperature above 74C or higher, and hot hold the rice at temperature 60C or higher before serving. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer pail had 0 ppm chlorine at the time of inspection. Corrective Action(s): Operator restocked sanitizer pail with 100 ppm chlorine. Ensure sanitizer pails are always stocked with 100 ppm chlorine (recommend replacing solution every 2-4 hours). Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Knives observed to stored under unsanitary conditions above the under-counter cooler and at the back of the prep cooler. 2) Utensils kept in warm water bath (24C) Corrective Action(s): 1) Operator moved all the knives to be sanitized in the dishwasher. Ensure to store kitchen utensils in clean and sanitary conditions. Ensure to communicate to all employees of this practice. 2) Operator moved rice scoops to be sanitized in the dishwasher. Ensure to store rice scoops in either dry conditions or ice water bath to prevent potential bacterial growth. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease build-up observed in the following locations - Behind small freezer - Behind chest freezer - On the inner right side of the overhead vent (black stain) - Under fryer Corrective Action(s): Ensure to maintain premise in a clean and sanitary manner. Date To Be Corrected: May 2nd Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Display cooler above the sushi bar probed to be at 10C at the time of inspection. Corrective Action(s): Operator adjusted temperature dial on cooler and cooler was measured to be at 2C at the end of the inspection. Ensure to monitor cooler temperature to ensure it stays below 4C at all times. Recommend maintaining a Temperature log. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff member was able to show proof of level 1 FoodSafe certification at the time of inspection. Corrective Action(s): Ensure at least one staff member on duty has FoodSafe level 1 during operational hours. Date To Be Corrected: Immediately Violation Score: 1

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

Comments

- Handwashing station supplied with hot/cold running water, single use paper towels, and liquid hand soap - Sushi bar under counter cooler 2C - Kitchen 2 door cooler 2C - Left prep cooler 4C - Right prep cooler 3C - LG cooler 2C - Koldpin freezer -23C - Rice cooker 72C - Miso soul hot holding 65C - Chest freezer -24C - All cold holding units equipped with working thermometers - High temperature dishwasher had a final rise of 71C on dish surface level - Sushi rice pH measured to be at 4.0 - Frozen food items observed to be thawing in coolers - Food kept at least 6 inches from floor level - Ice machine and ice scoop kept in a sanitary manner - Health permit posted - No sign of pests NOTE: Maintain and update a temperature log. NOTE: Ensure to read and follow manufacturer refrigeration instructions.