INSPECTION REPORT Health Protection DSOG-CJBTGL

PREMISES NAME Kasuga Sushi & Grill		Tel: (604) 437-0613 Fax:
PREMISES ADDRESS 2132 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE September 16, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Christine Qi Tan		NEXT INSPECTION DATE September 23, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken/beef stored in improperly working cooler at >9C. Corrective Action(s): Discard the food items noted above. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Multiple sticky/glue traps soiled with cockroaches. Some were alive at the time of the inspection. Staff unable to provide pest control summary report. Staff stated that pest control company inspects biweekly. Corrective Action(s): Discard all sticky traps soiled with cockroaches. Reset all traps and provide a copy of the pest control summary report after assessment and control measures. Correct by: One week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler (front) measured at >9C at the time of the inspection. Cold perishable foods stored inside. Corrective Action(s): Fix the cooler and ensure the cooler maintains < or = 4C at all times. Do not store any cold potentially hazardous food items inside the noted cooler. There is adequate cold storage units in the meantime. Correct by: One week. Violation Score: 3

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

Comments

- General sanitation satisfactory. - Main handwash sinks (front/back) equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels. - Two compartment sinks available for manual warewashing. Sanitizer available at 100ppm chlorine bleach concentration. - Surface sanitizer available in designated buckets (back) at 100ppm chlorine bleach concentration. Presoaked wiping cloths stored inside. - Dry storage area has adequate space and wire racks. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - Sushi cooler = -3 - 2C - Two upright coolers (back) = 2-4C - Upright cooler (drinks) = 2C - Two chest freezers/upright freezers < or = -18C - All hot holding units (rice cooker/warmer) = 60-70C - Working thermometers inside all coolers.