INSPECTION REPORT Health Protection SSZO-CZTUTJ

PREMISES NAME Sushimoto Enterprises		Tel: (604) 293-2201 Fax:
PREMISES ADDRESS 102 - 2201 Holdom Ave Burnaby, BC V5B 0A2		INSPECTION DATE January 25, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sung Ho Won		NEXT INSPECTION DATE February 08, 2024
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 = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Foods boxes/buckets are observed storing on ground. 2. An open bag of sugar is observed in storage room. Corrective Action(s): 1. Products (food and non-food) must be stored at least 6 inches above ground. 2. Transer open bags of dry goods to pest proof containers. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Holes or gap observed in facility: -->hole behind chest freezer (at sushi preparation area) - corner wall -->wall is cracked behind chest freezer (at sushi preparation) -->gap observed on wall around wire box in storage room Corrective Action(s): These holes or gap have been observed and written in last routine inspection report. Seal all entry points to prevent pests from entering the facility. **Failure to comply may result in further enforcement action. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: -->floor under dishwashing area (debris noted) -->floor behind chest freezers on hallway -->floor next to ice machine Corrective Action(s): Clean the above mentioned areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. A cardboard box is used as floor liners between 2-door prep cooler and undercounter 2-door cooler. 2. At the sushi preparation area, garbage bag is taped on the side of 2 stacked bins as barrier. Corrective Action(s): All surfaces must be durable, easily cleaned, and impervious to moisture. Remove cardboard and garbage bag. Violation Score: 3

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

Comments

Health permit is posted Undercounter 2-door cooler (left): 4.0oC Display cooler (top left): 3.6oC Undercounter 2-door cooler (right): 0.9oC Display cooler (top right): 3.2oC 2-door prep cooler: 3.9oC Undercounter 2-door cooler (across from dishwasher): 3.6oC Domestic cooler: 2.0oC Beverage cooler: 4.0oC 2-door sliding cooler (beverage/food): 1.6oC Chest freezer (by sushi prep.): -19.2oC Undercounter 2-door freezer: -12.6oC Domestic freezer -22.8oC Chest freezers x 2 (hallway): -20.8oC and -15.8oC Soup: 77.6oC pH for sushi rice: 4.5 Hot and cold running water are available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory Pest control company visits regularly No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Bleach sanitizer in spary bottle is present and at least 100ppm chlorine is detected Note: 1. Ensure temperature log is maintained daily. 2. Purchase chlorine test strips to test sanitizer concentration.