INSPECTION REPORT Health Protection DNGG-ASQU5B

PREMISES NAME Sushimoto Enterprises		Tel: Fax:
PREMISES ADDRESS 102 - 2201 Holdom Ave Burnaby, BC V5B 0A2		INSPECTION DATE November 2, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sung Ho Won		NEXT INSPECTION DATE November 09, 2017
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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Small domestic cooler beside chest freezer: 12 deg C - Cut vegetables used for sushi rolls stored inside: 9 to 12 deg C Corrective Action(s): - Discard all cut vegetables stored inside small domestic cooler. - Cold potentially hazardous foods must be stored at or below 4 deg C. [Correction Date: Immediately] Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Knives stored between prep cooler unit and handsink counter. Heavy grime, grease, and food debris accumulation noted in the space between the prep cooler and handsink counter. Corrective Action(s): - Remove knives immediately, wash and sanitize. - Do not store utensils and/ or food equipment between equipment or in any other areas that cannot be properly cleaned and sanitized. - Use a magnetic knife strip or clean container/ knife holder to store knives. [Correction Date: Immediately] Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Chlorine bleach sanitizing solution used for sanitizing food contact surfaces: >200 ppm (bleaching out chlorine test strips). Corrective Action(s): - Use 100-200 ppm chlorine bleach sanitizing solution to sanitize food contact surfaces. - 100-200 ppm chlorine bleach sanitizing solution: 1 tsp chlorine bleach + 1 L water [Correction Date: Immediately] Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsinks used for other purposes other than for handwashing. Handsinks were not available for food handlers to wash hands when each unit was used for cleaning/ refilling water/ washing cloths at the same time. - Papertowels not available at handsink closest to the dishwasher. Corrective Action(s): - Handsinks must only be used for handwashing. - Handsinks must be accessible at all times and be provided with hot and cold water, liquid soap, and papertowels. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: - Opened bags of soy bean paste stored in hallway. Corrective Action(s): - Store opened bags of soy bean paste in tight lid, rodent proof containers constructed of food grade materials to protect product from contamination. [Correction Date: Immediately] Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: - Woosung freezer compartment (above coolers): -3 deg C Corrective Action(s): - Repair and/ or adjust unit. - Frozen potentially hazardous foods must be stored at or below -18 deg C. - Do not overstock unit. - Ensure that unit is defrosted regularly to prevent ice build-up. [Correction Date: November 2, 2017] Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Heavy grime, food debris, dirt, and grease accumulation noted in the following areas: - Between counters and food equipment (prep cooler, ice machine, dishwasher, coolers, etc). - Floors and walls under and behind prep sink. - Under and behind prep coolers and chest freezers. - Under four door Woosung cooler/ freezer unit. - Under food equipment stored on counters (deep fryer, tea urn, miso soup urn). - Door seals on all cooler and freezer units. - All other surfaces and hard to reach areas. - Interior of coolers and freezers. Corrective Action(s): - Thoroughly clean the above noted areas and equipment as well as all other surfaces and hard to reach areas. - Clean the interior of all cooler and freezer units. Defrost units if there is ice build-up. [Correction Date: November 9, 2017] Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Small domestic cooler beside chest freezer: 12 deg C. - Unit seals are torn, broken, and missing in a few areas resulting in large open gaps between cooler door and cooler unit. Corrective Action(s): - Stop using cooler. Repair/ replace door seals and/ or replace unit. - Cold holding equipment must be capable of maintaining a temperature at or below 4 deg C. [Correction Date: November 6, 2017] Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): - Spray bottles containing sanitizer are not labelled. Corrective Action(s): - Label sanitizer spray bottles. - Ensure that all containers of chemicals, cleansers, and cleaners are properly labelled. [Correction Date: Immediately] Violation Score: 3

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

Comments

- Coolers: ≤4 deg C (unless otherwise mentioned) - Freezers: ≤-18 deg C (unless otherwise mentioned) - Hot Holding (Miso Soup): 71 deg C - Food storage practices (unless otherwise mentioned) appears satisfactory - food is protected from contamination. - Interior of ice machine appears maintained in a sanitary condition. - High Temperature Sanitizing Dishwasher: 71.8 deg C at dish surface; Wash Temperature: 63 deg C, Final Rinse Temperature: 94 deg C - FOODSAFE requirements satisfied at time of inspection. Discussed FOODSAFE certification expiry (December 2018) with manager. Visit www.foodsafe.ca for more information regarding class listings and online refresher course. *A follow-up inspection will be conducted. Ensure that all violations are corrected by the noted correction dates.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DNGG-ASQU5B
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: - Visit www.restricttransfat.ca or call 8-1-1 for more information.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment