INSPECTION REPORT Health Protection KSTE-B6KU87

PREMISES NAME Aburiya Sushi		Tel: (604) 467-3363 Fax:
PREMISES ADDRESS 101 - 22590 Dewdney Trunk Rd Maple Ridge, BC V2X 3J9		INSPECTION DATE November 16, 2018	TIME SPENT 0.25 hours
OPERATOR (Person in Charge) Myung Kim		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine bleach sanitizer solution concentration too strong (bleached the test strip) at sushi bar. Diluted at time of inspection to correct concentration (100 ppm). Follow recipe: 1/2 tsp of bleach in 1 L of water. Change solution every 2 hours. Operator has ordered pH test strips - these will not work to test chlorine concentration, but may be used to test sushi rice pH. Corrective Action(s): Order chlorine test strips. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Code 301 noted on Routine inspection # KSTE-B6HSXX of Nov-14-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Coolers and freezer units showed an accumulation of debris on the front surfaces, including the handles, as well as the inside doors where the seals are. )

Comments

Operator to order chlorine test strips and begin using regularly to check concentration of sanitizer. Follow recipe (above) when mixing up sanitizer to achieve the correct concentration. Too much chlorine will leave a chemical residue that is hazardous to customers.