INSPECTION REPORT Health Protection RWOG-CJ3UNW

PREMISES NAME Fresh Box Sushi		Tel: (604) 540-8646 Fax:
PREMISES ADDRESS 221 - 7155 Kingsway Burnaby, BC V5E 2V1		INSPECTION DATE September 8, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) 0864685 BC LTD		NEXT INSPECTION DATE September 15, 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 = 146

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food made in the morning cooling at room temperature: - rice (4 containers) - chicken patties for teriyaki Food measured 25C; staff stated it was made in the morning around 1100. Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Discard food. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in kitchen area, only a repurposed Vim bottle from dining area. Staff stated it is "shared" between the two areas. Corrective Action(s): Bleach must be readily available for the food prep areas. Have one container for front sushi area, one for back cooking area and one for the dining area. Bleach sanitizer measured 200ppm chlorine. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwashing sink blocked with tempura, empty food container and bowl. Corrective Action(s): CORRECTION ORDER ISSUED - Handwashing sinks are for handwashing only. Do not use for any other purpose. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1) Staff observed to wash gloved hands. 2) Staff observed to wash hands in three compartment sink. Corrective Action(s): CORRECTION ORDER ISSUED 1) Gloves cannot be reused. Gloves must be changed every time they are soiled. 2) Use handwashing stations for handwashing only. Violation Score: 25

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted by three compartment sink and by the back wall. Corrective Action(s): Clean and sanitize areas where rodent droppings are found with bleach solution. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up noted throughout kitchen. Cleaning required behind, beneath and between equipment Corrective Action(s): Clean and sanitize facility. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - cardboard covered in electrical tape on sushi cutting table - newspaper lining shelves - cardboard lining cooler/freezer shelving Corrective Action(s): CORRECTION ORDER ISSUED - These materials are not easily washed and cleanable. Do not use these items. This is a repeat violation. Violation Score: 15 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Only has FOODSAFE Level 1. Owner is not on-site. Corrective Action(s): At least one member of staff must have FOODSAFE Level 1 (or equivalent) at all times. Send staff to take FOODSAFE. Violation Score: 1

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

Comments

General: - sushi rice pH <4.0 Compliance meeting required to discuss poor food handling practices: > permit may be modified until food handling practices improve. > holding food at room temperature for two hours before being discarded is no longer permitted > pre-making food (such as, but not limited to pre-frying tempura) will no longer be permitted Temperatures: - miso soup: 67C - sushi cooler: 3C - under counter cooler (black): 3C - under counter cooler (white): 2C - sliding glass cooler: 4C - upright freezer: -18C - chest freezer: -12C - chest freezer (hallway): -16C - upright freezer (hallway): -22C Report not signed due to COVID-19. Report printed and reviewed for operator on-site.