INSPECTION REPORT Health Protection RWOG-BRDU9K

PREMISES NAME LA Sushi		Tel: (604) 777-9555 Fax:
PREMISES ADDRESS 8671 10th Ave Burnaby, BC V3N 2S9		INSPECTION DATE July 10, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dae Soon Lee		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operator stated that he was not using the dishwasher as there is no dine-in. Corrective Action(s): As there is only a two compartment sink, use your dishwasher to clean your equipment. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Flecks of pickled ginger underneath sushi counter. Corrective Action(s): Clean and sanitize area noted. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pop cooler measured 6C. Corrective Action(s): Ensure that no potentially hazardous foods are stored here. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm chlorine in front and back sanitizer buckets - dishwasher reached 78C at the final rinse cycle - sushi rice pH 4.0 - as per operator, small fryer has self-contained grease filter ** leak at two compartment sink; owner is aware and is planning to fix it this weekend ** Temperatures: - pop cooler: - chest freezer (closer to dishwasher): -26C - chest freezer: -15C - sliding glass door cooler: 4C - sushi display cooler: -3C - hot held miso soup: 65C COVID-19 Safety Precautions discussed: - currently take-out only - two staff on-site; if staff are not from same household, staff must distance at least 2m/6ft and where a mask when distancing isn't possible - hand sanitizer available on-site - self-serve hot water and cold water dispensers emptied so customers cannot use them - signs posted in front - protective plexiglas at cashier - COVID-19 safety plans must be available on-site and posted on your website. See this link for a template: https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation - for other information regarding COVID-19 and the operator of food businesses: http://www.bccdc.ca/health-info/diseases-conditions/covid-19/employers-businesses/food-businesses - see this page for all current Provincial Health Officer Orders: https://www2.gov.bc.ca/gov/content/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/current-health-topics/covid-19-novel-coronavirus - list of approved sanitizers from Health Canada https://www.canada.ca/en/health-canada/services/drugs-health-products/disinfectants/covid-19/list.html