INSPECTION REPORT Health Protection ABAI-B9KSC6

PREMISES NAME Osaka Sushi		Tel: (604) 291-9669 Fax: (604) 253-8363
PREMISES ADDRESS 4152 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE February 20, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Liang Jiang Zou		NEXT INSPECTION DATE 5 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Most foods appeared to be cooling appropriately at room temperature (ie. small amounts of tempura spread out over tray) before being stored in the cooler unit. However, one small container of beef used for teriyaki was noted to covered with saran wrap that had condensation forming on it. Corrective Action(s): Reviewed proper cooling procedures for teriyaki at time of inspection. Do not cover hot/cooked beef when cooling at room temperature as it will hinder the cooling process. Ensure foods are cooled as quickly as possible at room temperature. Do not exceed 2 hours at room temperature. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted a strainer and bowl stored in the mop sink. Corrective Action(s): Do not store any food equipment in the mop sink. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operator was making sanitizer for the back food preparation during inspection. This issue was noted on the previous report. Corrective Action(s): Ensure sanitizer is made fresh at the start of each day before any food preparation/handling takes place. Change sanitizer as needed to maintain minimum concentrations and ensure sanitizer is replaced immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Noted container of tempura stored on top of a bulk food container beside the hand sink. This is not a food storage/prep counter/area. Corrective Action(s): Do not store uncovered foods beside hand sink. Keep all open/uncovered foods that are being used stored on the designated food preparation tables. Violation Score: 3

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

Comments

All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (sushi display case, undercounter, upright two door...etc) Freezers -18C or less. All hot holding higher than 60C (rice, miso soup, teriyaki sauce...etc) General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Ice machine appeared clean with scoop for ice stored in a holder secured to the door of the ice machine Chlorine sanitizer in container 100ppm at sushi bar area. Low temperature dish washer had 50ppm chlorine. Chlorine test strips available to verify sanitizer concentrations.