INSPECTION REPORT Health Protection RWOG-CV8UP4

PREMISES NAME Sushi Q Tea		Tel: Fax:
PREMISES ADDRESS 7255 Canada Way Burnaby, BC V5E 4A6		INSPECTION DATE August 31, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Guo Lin Zhang (Winnie)		NEXT INSPECTION DATE 6 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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): California roll mix (imitation crab and mayo) and cream cheese left out at room temperature. Corrective Action(s): Keep California roll mix and cream cheese in cooler. Do not leave out at room temperature. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pearls left out past room temperature holding time allotment. Pearls time stamped for 1:00pm, meaning pearls were to be discarded at 3:00pm. Time of inspection was 3:40pm. Corrective Action(s): Discard pearls. If pearls are not being time tracked, pearls must be hot held. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Sushi rice container on bottom shelf. 2) Tempura batter placed on grease trap. Corrective Action(s): 1) Do not put food on bottom shelves. 2) Do not place foods on grease trap. This is a repeat violation. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water > do not use for anything other than handwashing - sanitizer measured 200ppm chlorine in sanibucket - sushi rice pH <4.0 - temperature and dishwasher logs maintained - back door closed at time of inspection - reviewed pest reports - some activity noted Temperatures: - sushi bar cooler 4C - under counter cooler: 3C - small prep cooler: 3C - large two door cooler: 4C - upright freezer (food prep area): -10C - upright freezer (R, back storage area): -17C - upright freezer (L, back storage area): -1C6 - chest freezer: -17C - tempura sauce: 60C - hot held rice: 64C - miso soup 72C