INSPECTION REPORT Health Protection SSZO-CECSRV

PREMISES NAME Sushi Garden Japanese Restaurant		Tel: (604) 436-0104 Fax:
PREMISES ADDRESS 4635 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE May 12, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 02, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 35

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Some potentially hazardous foods (ie. cut mushrooms, cut cabbage, and sauce at front dining area) are noted at room temperature, with no time tracking. 2. Single door undercounter cooler (across from cooking line) is measured to be 9.1oC (air temperature). Food temperatures are measured to be 8.5oC (prawn) and 10.8oC (cooked vermicelli). Foods are transferred from 2-door stand up cooler in the morning (now 2:15pm). Thermometer in cooler showed temperature of around 10oC. 3. 2-door prep cooler (middle) at sushi bar is measured to be 6.7oC (air temperature). Food temperature is noted at 5.5oC. Digital thermometer for cooler indicated 45oF. Corrective Action(s): 1. Potentially hazardous foods should be kept hot (over 60oC) or cold (under 4oC). Foods should be discarded. 2. Do not store any potentially hazardous foods in cooler until temperature is 4oC or less. Foods in cooler discarded. 3. Move potentially hazardous foods in cooler to another cooler, and do not use until temperature is 4oC or less. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): An empty jug is noted inside one handsink. Corrective Action(s): Ensure handwashing station is clear of items at all times and must be accessible at all times so that proper handwashing can occur. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Some food products are observed storing directly on ground. Corrective Action(s): Ensure all food products are stored at least 6 inches above ground. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some areas require cleaning. Corrective Action(s): Clean: -->floor and area behind all chest freezers -->ventilation exhaust system (due in April) -->fan covers in walk-in cooler Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Single door prep cooler in kitchen is too warm, at 9.1oC. 2. 2-door prep cooler (middle) at bar is too warm, at 6.7oC Corrective Action(s): Adjust/fix cooler so that temperature is maintained at 4oC or less at all times. Violation Score: 3

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

Comments

Health permit is posted Kitchen: 2-door undercounter cooler (fish): 0.0oC 2-door stand up cooler: 3.9oC 1-door undercounter cooler (veggie): 2.5oC 2-door undercounter cooler (veggie): 3.4oC Chest freezers x 4: -18oC; -16.8oC; -19oC; -21oC Storage room: Walk-in cooler: 3.6oC Chest freezers x 3: -16.8oC; -26oC; and -18oC Sushi Bar: 2-door prep cooler (right): 3.8oC 2-door prep cooler (left): 3.4oC Top display cooler: 0.7oC Front: Beverage cooler: -0.5oC Miso soup: 74oC Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory No visible sign of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Note: Small gap is noted on one wall by cooking line. Ensure all holes are sealed. *No signature is required at this time.