INSPECTION REPORT Health Protection ZDER-C5EPPX

PREMISES NAME Sushi Town (Burnaby)		Tel: (604) 294-6155 Fax:
PREMISES ADDRESS 5935 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE July 28, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kwan Kim		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Doors are removed from the back of the display sushi cooler. Not in place while staff were off on break. Being inserted back into place during inspection once EHO arrived Cooler temp appeared to be 8 C at the start of inspection and dropped under 4 C once doors were back on. Corrective Action(s): Do not remove doors of display cooler - this may have led to the broken doors noted in the last inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Left display sushi cooler turned off and 2 remaining doors consolidated on right display cooler to close in cooler completely. Corrective Action(s): Operator waiting on replacement doors for unit. Correction date: 1 month Violation Score: 3

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

Comments

Follow-up inspection to report #ZDER-C56QCV, improvements noted below: -Back dry bulk food storage area - light installed, area well lit now -Scoopers stored outside food bins in sanitary container -All handsinks supplied with hot & cold water, liquid soap and paper towels and free of obstructions -Sanitizer bottles and back bucket supplied with 100 -200 ppm chlorine in labelled containers -Venthood, tempura station and hard to reach areas appear to have been cleaned -Screen door hole repaired and in use. -No food on stove at time of inspection. Staff will ensure all food will remain at or above 60 C when on stove top. -New cutting board brought in to replace stained boards *Recommend keeping stained boards and resurfacing top layer (sand/plain it down to remove deep cuts in material)