INSPECTION REPORT Health Protection SJEN-AENUK5

PREMISES NAME Sushi Garden Japanese Restaurant		Tel: (604) 436-0104 Fax:
PREMISES ADDRESS 4635 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE October 12, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted a salmon skin, unagi and tempura put on a counter behind the sushi bar under the heated lamp. However, the temperature of the above foods were @ 25-30oC. Corrective Action(s): This is not a proper hot holding temperature of perishable food. The existing heated lamp was not hot holding the perishable foods over 60oC. Do not use the heated lamp for holding hot food. Discussed with the manager to purchase a hot holding unit which can maintain temperature over 60oC. Meanwhile, serve hot food immediately after being cooked or reheated. The above noted foods during the inspection were discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No trace of bleach was detected in the bleach water bucket. On going infraction. Corrective Action(s): 100ppm Bleach water was prepared during the inspection. The facility must have at least 2 bleach water buckets with 100ppm Cl at all time. One in the sushi bar and another in the kitchen beside fish cutting area. Repeated violation. A correction order was issued. Repeating of the same violation will result in further enforcment actions by the Health Dept. Note: always change the bleach water buckets daily with fresh 100ppm bleach water since the usage of the bucket is high. Using the bleach water and the wiping cloth, all food contact surfaces including prep table and cutting boards must be wiped at least every 4 hours. This is the key to prevent bacterial growth on the food contact surfaces. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Handsinks fully equipped with liquid soap and paper towel Sushi display case @ 3-4oC Undercounter coolers @ 4oC or less Prep coolers @ 4oC or less; inserts @ 6-7oC. Monitor temperature to ensure less than 4oC Reach in freezer @ -19oC Chest freezers @ -18oC or less Dishwasher (high temp) @ 74.5oC on plate level Ice machine in sanitary condition Drink cooler @ 4oC The store will hire a professional cleaning company to clean the facility daily at the end of each day.