INSPECTION REPORT Health Protection ECAO-BZLUML

PREMISES NAME Sushi Garden Japanese Restaurant		Tel: (604) 436-0104 Fax:
PREMISES ADDRESS 4635 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE March 30, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food coverage for some foods lacking in reach-in cooler under stove Corrective Action(s): Protect all foods from contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walk-in cooler condenser fan has mold/mildew buildup Corrective Action(s): Clean and disinfect Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Reuse of single-use hard plastic container with edges cut manually Corrective Action(s): Do not reform and reuse single use containers Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler 4 deg C -2-door undercounter 3 deg C -1-door undercounter next to washer 4 deg C -Preparation cooler 3 deg C -Sushi Line coolers all at or below 2 deg C -Sushi display coolers at or below 3 deg C -1-door display cooler 4 deg C -Miso soup 68 deg C -High temperature washer 74.8 deg C at plate level (probe thermometer) Chemical Controls: -Wiping towel sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Orkin Pest Control contracted -monitors the restaurant regularly -no signs of pests COVID-19 Protocol: -no dining observed -take-out/delivery okay -Maximum occupancy, sick warning signs posted at front -Safety Plan in office -->should be posted at your worksite -face coverings for all workers -sanitizer dispensers available for public -plexiglass barrier at point of sale