INSPECTION REPORT Health Protection ABAI-BA9PTW

PREMISES NAME Sushi Garden Restaurant		Tel: (604) 294-0104 Fax: (604) 294-0106
PREMISES ADDRESS 4269 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE March 14, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE March 20, 2019
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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food preparation was taking place and no sanitizer was noted in any of the food preparation areas. This issue was noted on the previous inspection report. Corrective Action(s): Ensure sanitizer solution is readily available in each food preparation area. Keep all wiping cloths stored in sanitizer solution to prevent growth of microbes on the cloths. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: A) Scoop for ice was stored in the ice B) Strainer of lettuce noted at the two compartment ware washing sink Corrective Action(s): A) Keep scoop for ice stored in the scoop holder. Do not store scoop for ice in the ice. B) Use food prep sink to wash produce and do food preparation. Do not use the ware washing sinks to prepare food. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sushi bar area appeared very cluttered and unorganized upon arrival. Staff had personal drinks in this area and several wiping cloths and order print outs were noted on the counters. Spilled food debris noted in dry storage area in the back and food stains noted on the shelving units and cardboard used to line the shelving units. Corrective Action(s): Do a thorough cleaning in the above noted areas. Remove all items not required for operation, cardboard and organize the space to facilitate food preparation. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A) Noted cardboard used to line shelving units in dry storage area. B) Noted large grey bin being used to mix vinegar mixture C) Noted cardboard taped on the side of the splashguard at the hostess tea preparation area. Corrective Action(s): A) Remove cardboard from dry storage shelves B) Do not use grey bin to mix vinegar to prepare/store any foods. This item is not food grade. Only use food grade equipment. C) Remove cardboard from corner of splashguard. Repair/replace splashguard as necessary. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted staff drinks kept at the sushi bar area. Corrective Action(s): Ensure staff food/belongings are stored away and separate from the food preparation areas. Violation Score: 1

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

Comments

All hand wash stations were equipped with soap, paper towel, hot and cold running water. All cooler units were 4C or less (sushi display cases, under counter, walk in, upright sliding two door, prep coolers..etc). Freezers -16C to -19C Hot holding of miso soup, various types of tempura and rice higher than 60C Ice machine appeared clean. Back door to premises was closed. No obvious signs of pest activity noted in the premises at time of inspection. High temperature dishwasher achieved 72.3C