INSPECTION REPORT Health Protection JFEN-BRATSL

PREMISES NAME Sushi Town (Burnaby)		Tel: (604) 294-6155 Fax:
PREMISES ADDRESS 5935 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE July 7, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Kwan Kim		NEXT INSPECTION DATE July 09, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 94

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) sushi prep cooler: top of ingredients @ 7C bottom of ingredients@ <4C Corrective Action(s): 1) replace doors on sushi prep cooler. 2) discard any food items held above 4C for more than 2 hours 3) ensure all cold potentially hazardous foods are maintained at temperatures at or below 4C at all times. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted utensils with food debris stored in dry storage area. Corrective Action(s): These need to be washed and sanitized. Make sure all utensils and food equipment are protected from contamination while being stored and are properly washed and sanitized prior to storage. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) No bleach solution provided for wiping cloths found to be 10 ppm chlorine at time of inspection. Isoproply alcohol and water used to clean tables between clients. 2) Observed food equipment only being washed in the 2-compartment sink. Corrective Action(s): Provide bleach solution at adequate concentration for disinfecting purposes. *100 - 200 ppm chlorine *Provide method for measuring water and bleach to ensure concentration is acheived in buckets, 2 compartment sink and spray bottle or provide chlorine test strips. *2-compartment manual dishwashing sign provided *BCCDC's Bleach handout for COVID 19 provided *Provide bleach solution in buckets for wiping cloths at each work station. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Kitchen handsink blocked by a cart at time pof inspection and not supplied with paper towel. Corrective Action(s): This is an on going issue. Make sure sink is fully accessible at all time during operation and fully stocked with liquid soap and paper towel. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Did not observe employees handwashing at time of inspection. Corrective Action(s): Review best handwashing practices with staff. Violation Score: 25

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Observed raw seafood stored above carrots in coolerand raw chicken next to green onions and carrots. 2) Observed miso paste stored in an open plastic bag on the floor in a cardboard box. Corrective Action(s): 1) Make sure raw potentially hazardous foods are stored seperatly or below ready to eat foods. 2) Make sure all food items are stored in food grade container with a lid at least 6'' above the ground to protect it from contamination. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door open during inspection. Corrective Action(s): Keep the back door or screen door closed at all times to prevent the entrance of pests. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted food debris, dirt and grease throughout premise. Shelves, counters, behind equipment, etc. Corrective Action(s): Premise needs a throughough cleaning and sanitized where needed. Follow your sanitation plan Violation Score: 15 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Equipment wrapped in black garabge bag and tapped up being stored behind sushi counter. Corrective Action(s): Remove items not required for the operation of the premise. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one with FOODSAFE training on-site during inspection. Corrective Action(s): This is an on-going inssue. At least one person must have FOODSAFE training on-site at all times. Violation Score: 1

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

Comments

Note: Premise does not have any prep sinks for defrosting meats / seafoods or for washing vegetables. This is an issue as dirty dishes / equipment are in the 2 compartment sink next to the dishwasher and meat was found being defrosted under running cold water in the handsink in the drink service area. Meats / seafoods must be defrosted and vegetables must be washed in a clean and sanitized sink and protected from contamination from dirty dishes at all time. Handsinks must be clearly accessible for handwashing at all times. all other coolers @ <4C / 40F *thermometers present *temperatures must be checked daily *noted: temperature recording chart not being maintained hot holding @ >60C / 140F *make sure tempura in kept completely under the warming lamp to ensure it is maintained at temperatures >60C / 140 F high temperature dishwasher @ >71C at the plate during the final rinse @ >82C at the gauge during the final rinse Provide a copy of your sanitation plan to inspector Provide a copy of your sanitation plan to inspector To comply with the Provincial Health Officer's Order written on May 14, 2020, a more detailed COVID 19 Safety Plan is required. Refer to the WCB website for more information or email inspector.