INSPECTION REPORT Health Protection LKIM-BX3NZ3

PREMISES NAME Hong Sushi		Tel: (604) 298-3111 Fax:
PREMISES ADDRESS 6636 Hastings St Burnaby, BC V5B 1S3		INSPECTION DATE January 7, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wei Bin Lin (Michael)		NEXT INSPECTION DATE January 14, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large containers of cooked tempura sitting out at room temperature on counter during lunch rush. Items at temperatures of approximately 13-15 degrees Celsius. CORRECTED DURING INSPECTION - items placed back into cooler unit upon arrival of inspector. . Corrective Action(s): Ensure potentially hazardous food items are not permitted to remain at room temperature for extended periods of time. These items should not remain on counters during lunch or dinner rush. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels missing from main kitchen hand sink. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure paper towels are supplied at each hand sink. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food items observed to be uncovered in cooler unit. Scoops stored directly inside dry goods bins . Corrective Action(s): Cover all food items in cooler units Ensure scoops are removed from dry food bins after each use and properly washed and sanitized between uses. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas have food debris accumulation and require cleaning: - Mould behind hand sink in sushi area. Replace mouldy caulking in this area. - Clean floor throughout - Clean all upper and lower shelves - Clean exhaust canopy vents once per week. Current cleaning schedule of once per month is insufficient - Clean fronts of storage containers - Clean inside microwave - Remove all cardboard from facility used to line shelves. Cardboard can not be easily cleaned. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Shelf where sushi knives are stored has exposed wood. Some areas of shelf surface are worn. . Corrective Action(s): Line shelf with appropriate, suitable, durable and easily cleanable material. . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Sushi rice at pH 4.2 or less - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection COVID-19 WORKPLACE SAFETY PROTOCOLS: - WSBC COVID- 19 Safety plan available on site for inspection - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place - 2m physical distancing of patrons in place - Restaurant is providing take-out service only; no dine-in currently occurring at facility