INSPECTION REPORT Health Protection RLAM-B3FV5A

PREMISES NAME Sashimi Sushi (Lougheed Town Centre)		Tel: (604) 420-6789 Fax: (604) 420-6789
PREMISES ADDRESS 116 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE August 8, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Young Joo Kwon		NEXT INSPECTION DATE August 15, 2018
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: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Only handsink blocked off by containers of food. Corrective Action(s): Handsink must be accessible at all times to allow staff to handwash and thus ensure proper hand hygiene during food prepration. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Several uncovered buckets of fried sushi roll toppings observed stored behind handsink faucet. A bag of sugar stored on floor beside garbage bag; some food debris observed to have fallen on sugar bag. Corrective Action(s): Keep handsink clear. Do not store uncovered food near handsink as hand wash water may inadvertently splash onto food. Do not store any food on floor. All food must be protected from contamination (i.e. covered and stored off floor.) Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Back area requires reorganization and de-cluttering, remove any unused items from premises (2 days). Corrective Action(s): Violation Score: 1

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

Comments

Handsink fully stocked with hot and cold running water available. Sushi prep cooler, insert level: crab filling 3 C; undercompartment 3 C. Standup cooler 2 C. Standup freezer - 13 C. Rice warmer 73 C. Miso soup 69 C. One container of deep fried tempura observed stored below prep counter, product surface temperature ~ 37 C, staff advised made one hour ago. Due to the high volume of business at the time, this is okay, however, staff must ensure that during less busy times, a smaller volume is kept out or retrieve from fridge. Spray sanitizer bottle ~ 100 ppm chlorine detectable. Reviewed manual warewashing procedures with staff who had to consult posted warewashing signage, test strips on-site. Back: Chest freezer -15 C. Insulated container of salmon observed stored on top of rice buckets, product temperature 3 C, staff advised received approximately 20 minutes ago --> upon receiving, ensure fish is quickly prepared and stored in refrigeration. No signs of pest activity noted. Front: Beverage display 3 C.