INSPECTION REPORT Health Protection ABRR-B2BTNQ

PREMISES NAME Maple Sushi Japanese Restaurant		Tel: Fax:
PREMISES ADDRESS 2385 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE July 3, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chao (Ethan) Ren		NEXT INSPECTION DATE 2 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A bowl of fried fish skin was left at room temperature for more than 2 hours and internal temperature of the food was measured at 15C Corrective Action(s): - Discarded at the time of inspection - Store all potentially hazardous products at temperature less than 4C inside cooler Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - All cleaning cloths were left on kitchen counters and prep tables - Bleach solution in spray bottle has run out Corrective Action(s): - Fresh solution prepared in a bucket for cleaning cloths and in spray bottle. The concentration is measured at 100ppm chlorine residual - Make fresh solution everyday and change solution every few hours Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handwashing sink near dishwasher has no soap and pape towel - Handsink at sushibar has no paper towel Corrective Action(s): - Restock soap and paper towel as soon as you run out - Install soap and paper towel dispensers at the handsink near dishwasher Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Bowls being used to scoop food from bulk bins - Raw eggs stored on the same shelf as raw, cut vegetables Corrective Action(s): - Use scoops with handles and ensure that the handles are stored in such a way that the handles does not come in contact with the food - Store raw eggs on the bottom shelf and away from any ready to eat or whole vegetables Violation Score: 3

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

Comments

- Handsink in prep area and in washrooms are supplied with hot and cold running water, soap and paper towel - All coolers( walk-in cooler, two sushi, sushi displany, drinks, prep and undercounter) are less than 4C - All freezers (five chest and one undercounter sushi) are less functional - Hot holding units (for rice and soup) are measured at greater than 60C - Dishwasher dispensed 50ppm chlorine during final rinse cycle - No evidence of pest activity was noted at the time of inspection - Foodsafe is verified - General sanitation is satisfactory NOTE: Maintain temperature logs on consistent basis