INSPECTION REPORT Health Protection ABAI-BKPSZ8

PREMISES NAME Osaka Sushi		Tel: (604) 291-9669 Fax: (604) 253-8363
PREMISES ADDRESS 4152 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE January 10, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Liang Jiang Zou		NEXT INSPECTION DATE January 13, 2020
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted a large tub of frozen squid stored in the mop sink - discarded at time of inspection. Operator said staff were busy and using the mop sink to thaw the frozen squid Corrective Action(s): Do not store food/food equipment in or around the mop sink. This is not a sanitary area. Repeated infractions of the same nature will result in progressive enforcement (ie. issuance of correction orders, issuance of violation tickets...etc). Violation Score: 15 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation (CORRECTED DURING INSPECTION): Noted a package of frozen eel thawing on the counter. Corrective Action(s): Ensure frozen potentially hazardous food is thawed at 4C or less under cold running or in the cooler unit. Do not thaw frozen potentially hazardous foods at room temperature. Violation Score: 1

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 less than -18C. 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 in both the kitchen and sushi bar area. Reminded staff to keep all wiping cloths stored in sanitizer solution when not in use. Low temperature dish washer had 50ppm chlorine. Chlorine test strips available to verify sanitizer concentrations.