INSPECTION REPORT Health Protection LKIM-D32T29

PREMISES NAME Sushi Garden Japanese Restaurant		Tel: (604) 436-0104 Fax:
PREMISES ADDRESS 4635 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE March 4, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items stored in cooler unit measured to be at temperatures greater than 4 degrees Celsius. Food items such as fish cakes, noodles, kimchi, etc. found to be at internal temperatures of 10 degrees Celsius. CORRECTED DURING INSPECTION - items relocated to functional cooler unit . Corrective Action(s): Do not store potentially hazardous food items in this particular cooler unit until such time as temperatures of less than or equal to 4 degrees Celsius (40 degrees F) are maintained. Check on cooler throughout the day to ensure it is functioning properly. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required as accumulation of food debris and splatter has occurred. Cleaning is required in the following areas: - Floors throughout the facility specifically under the equipment that is hard to reach - Upper pull out exhaust canopy vents - currently only cleaned once per month. Increase to once per week. - Shelves - lower shelves throughout . Corrective Action(s): Ensure more thorough and routine cleaning occurs. Especially in hard to reach areas. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: *** Under counter cooler unit measuring 10 degrees Celsius. Cooler does not appear to be functioning properly. Do not use for storage of potentially hazardous food items until such time as temperatures of less than or equal to 4 degrees Celsius are maintained. This may require cooler to be serviced by a repair technician. Monitor for the remainder of the day. . Handle at under counter cooler unit is held on with electrical tape and requires repair. Tape is not a suitable repair material for food preparation areas. Fronts of some freezer units require repainting Shelves in walk in cooler unit require repainting/resurfacing. Drywall has been damaged in various parts of storage areas and require repair and repaint. . Corrective Action(s): Ongoing maintenance of key equipment is required to continue life of equipment. Ensure items are repaired or replaced as equipment begins to wear. . Violation Score: 9

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (74.6) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed - cooler in use - All food items covered in cooler and freezer units - Receipts available for inspection - Sushi rice at pH 4.2 or less - Common use items washed and sanitized frequently every 2 hours or more frequently as necessary - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: area with staff items needs better containment. Keep customer items more separate from personal items. More organization required here.