INSPECTION REPORT Health Protection SSZO-BSKTME

PREMISES NAME Sushi Garden Restaurant		Tel: (604) 294-0104 Fax: (604) 294-0106
PREMISES ADDRESS 4269 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE August 17, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE August 26, 2020
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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (ie. prawn tempura, tofu, cut vegetables) noted at room temperature with no time tracking. Temperature of foods was measured to be tofu at 24.9oC; cut vegetables at 24oC; and prawn at -0.2oC) Corrective Action(s): Ensure potentially hazardous foods are time tracked at room temperature, or store them with ice. Tofu and cut vegetables discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Foods in storage area noted storing on ground 2. Open bags of dry goods (ie. flour) noted in dry storage area Corrective Action(s): Ensure all foods (even though in boxes or buckets) are stored at least 6 inches above ground to facilitate cleaning and pest monitoring. Place all open bags of dry goods in containers. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following noted areas Corrective Action(s): Clean: -->floor in walk-in cooler -->floor in walk-in freezer Violation Score: 3

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

Comments

*This report was reviewed with staff and a copy will be emailed to the manager* *No signature is required at this time to reduce transmission of virus* Walk-in cooler: 1oC Undercounter 3-door cooler: 4oC 2-door stand up cooler: 3.2oC Undercounter 2-door cooler (across from fryers) is broken, no items in cooler Sushi display cooler: 3oC Undercounter coolers (x3) at bar: 3.4oC 3.8oC and 3.6oC Beverage cooler: 3oC Walk-in freezer: -13oC Undercounter 2-door freezer (under fryers): -11oC Hot holding: soup at 75oC; prawn tempura at 64oC Temperatures are monitored and recorded in log Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Pest control company comes regularly (once a month) Dishwasher final rinse reaches 77.6oC on plate, as per min-max thermometer Bleach sanitizer in buckets noted at each station, and at least 50ppm chlorine noted Note: Flooring in walk-in cooler is chipping away. Replacing flooring in walk-in cooler is recommended. It would also help with cleaning. General Covid-19 comments: Facility is doing take out only, no dine in Facility has created a one-way direction for pick up Hand sanitizer noted at cashier area Tables are used to create 2m physical distancing from cashier to customer for payment Use of masks noted on all staff in facility **A copy of Covid-19 safety plan must be available on-site, and post on website if there is one**