INSPECTION REPORT Health Protection DNGG-CQBS7G

PREMISES NAME Sushimoto Enterprises		Tel: (604) 293-2201 Fax:
PREMISES ADDRESS 102 - 2201 Holdom Ave Burnaby, BC V5B 0A2		INSPECTION DATE March 27, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sung Ho Won		NEXT INSPECTION DATE April 03, 2023
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 = 24

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Cooked Tempura Prawns: 11.6C (Prepared the day before) - Tofu: 13C Corrective Action(s): - The following food items that were stored in prep cooler were discarded at time of inspection: - Insert of Tempura Prawns - Insert of Tofu - Insert of Fishcakes - Cut vegetables: spinach, carrot garnishes, radish [Correction Date: Immediately] **Cold potentially hazardous foods must be stored at or below 4C. Violation Score: 15

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings noted under equipment along kitchen floor/ wall edges (single prep cooler/ ice machine/ fryer side of kitchen). Corrective Action(s): - Remove droppings and thoroughly clean above noted area. - Ensure that any gaps/ holes/ potential points of entry are sealed. - Clean up all spilled food debris accumulation to prevent potential pest attraction. - Advise pest control service technician of rodent activity and follow all recommendations. [Correction Date: 03-April-2023] Note: Employees advised that premises has monthly pest control service from a pest control company. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and dirt accumulation noted in the following areas: - Floors and walls under prep sink and dishwashing area (sink and dishwasher). - Under and around food equipment stored on counters (fryer, soup urn, tea urn) - Under, behind, and between all kitchen coolers and freezer. - All other surfaces and hard to reach areas. Corrective Action(s): - Thoroughly clean the above noted areas. [Correction Date: 03-April-2023] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Prep Cooler and Inserts: 11C to 14C Corrective Action(s): - Repair and/ or adjust unit. - Unit must be capable of maintaining temperature at or below 4C. Do not use unit until temperature can be maintained at or below 4C. [Correction Date: 27-March-2023] Note: Potentially hazardous foods >4C discarded at time of inspection. Frozen food that was placed in unit to defrost was moved into another cooler. Commercially prepared sauces stored in unit. Violation Score: 3

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

Comments

- Handsinks are accessible and provided with hot and cold water, liquid soap and papertowels to facilitate proper handwashing practices. - Sushi Bar Prep Coolers: ≤4C - Sushi Bar Display Coolers: <4C - Samsung Upright Fridge and Freezer: 4C (Fridge); -15C (Freezer) - food products maintained in a frozen state - 2 Door Cooler (adjacent to dishwasher): 3C - 2 Door Freezer (adjacent to dishwasher): -19C - Kitchen Chest Freezer: -19C - Hallway Chest Freezers: -16C and -18C (food products maintained in a frozen state) - Dining room display coolers: ≤4C - Hot Holding (miso soup): 65C - Food storage practices appear satisfactory - storage is organized and food is protected from contamination. - 200 ppm chlorine bleach sanitizing solution available for sanitizing food contact surfaces. **Label sanitizer bottles** - High Temperature Sanitizing Dishwasher: 73.0C at dish surface. Wash Temperature: 66C; Final Rinse Temperature: 89C - Interior of ice machine appears maintained in a sanitary condition. Ice scoop stored in a clean container. - FOODSAFE requirements in compliance at time of inspection. Food handler had valid FOODSAFE Level 1 certificate.