INSPECTION REPORT Health Protection ABAI-AVQV7D

PREMISES NAME Sushi Garden Restaurant		Tel: (604) 294-0104 Fax: (604) 294-0106
PREMISES ADDRESS 4269 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE February 6, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE February 14, 2018
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 = 64

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several rolls of various types premade sushi rolls (approx 6 trays) stored at room temperature 20C to 22C were discarded at time of inspection. Containers of sushi ingredients (fish eggs, raw salmon...etc) that were also at room temperature 16C to 18C were also discarded at time of inspections. Corrective Action(s): Keep all cold perishable foods stored at 4C or less. Do not premake rolls and keep them at room temperature. Noted less than 10 patrons in restaurant who had all already ordered. Time of inspection is 3pm. This amount of food out at room temperature is not reasonable at this time (ie. no meal rush). Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted salmon skin in convection oven at approx 40C and various types of tempura at approx 25C to 28C being stored in hot holding box unit when it was turned off. All temperature abused foods were discarded at time of inspection. Corrective Action(s): Do not store hot potentially hazardous foods below 60C. Do not turn off hot holding units. Ensure convection oven is turned high enough on heat to maintain 60C. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer readily available in any of the main food preparation areas. Corrective Action(s): Ensure sanitizer is readily available in each food preparation area (ie. sushi bar area, back cook line, front tea/soup station, back food preparation/counter area). Keep all wiping cloths stored in sanitizer solution to prevent the growth of microbes. Violation Score: 15

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Noted minor fruit fly activity noted in the sushi bar area. Corrective Action(s): Do a thorough cleaning in this area and report activity to pest control technician. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dish washing area floor was very slippery/oily. Sushi preparation area had a bad odor. Food premises had spilled food debris and stains on the floor, under equipment, along the perimeter of the walls and on the walls behind the food preparation areas. Corrective Action(s): Do a thorough cleaning in the above noted areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A) Noted cardboard, tin foil and saran wrap used to line counters and shelves. B) Noted jug used to scoop ice from ice machine Corrective Action(s): A) Remove cardbord, tin foil and saran wrap from all surfaces and equipment in the premises. All surfaces are to be smooth, durable and washable. B) Obtain a proper scoop for the ice and keep it stored outside of the ice in a separate container. Violation Score: 3

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. ** Operator to obtain/install a soap and paper towel dispenser at two compartment sink beside the dishwasher** All coolers 4⁰C or less (display case coolers, walk in, under counter, prep cooler...etc) Good organization noted in walk in cooler. Proper food storage containers with lids being used. Walk in freezer -8C (Noted defrost time indicated on walk in cooler noted noted for time of inspection at 3pm) - will be checked again during follow up inspection to confirm. Small icecream chest freezer -18C Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Ice machine appeared clean. High temperature dish washer achieved 76.3⁰C (with min/max probe thermometer). Thermolabel also used (attached to operator's inspection report). 3 Fetal alcohol signs provided. Please post one in each public washroom.