INSPECTION REPORT Health Protection JCRH-AVAVDP

PREMISES NAME LA Sushi		Tel: (604) 777-9555 Fax:
PREMISES ADDRESS 8671 10th Ave Burnaby, BC V3N 2S9		INSPECTION DATE January 23, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Dae Soon Lee		NEXT INSPECTION DATE January 30, 2018
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 4 california rolls noted stored at room temperature. California rolls were 21C. Storage of potentially hazardous foods at room temperature is unacceptable. Corrective Action(s): Operator discarded the 4 california rolls at the time of the inspection. This was noted on a previous report - discontinue this practice. If making sushi rolls in advance, keep in the cooler at 4C or colder. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Food splatter noted on wall behind chest freezers -Accumulation of newspapers and boxes in mop sink -Grease noted around stove/prep counter back area. Corrective Action(s): -Clean walls and back prep area to remove food debris and grease -Remove excess newspaper and boxes so that mop sink is accessible. Violation Score: 9

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

Comments

-Handsink in sushi prep area and in public/staff washroom supplied with liquid soap and paper towel. -Coolers temperatures were adequate: -sushi display cooler 3C -drink cooler 4C -sliding door cooler 3C -Ensure cooler temperatures are monitored -Items stored in cooler were covered/wrapped to prevent contamination -Chest freezers were -15C to -19C -Hot holding temperatures were adequate (>60C) -tempura shrimp 62C -miso soup 70C -Bleach present in spray bottle for sanitizing food contact surfaces and tables. Concentration was too high at the time of the inspection (>>200ppm). Reviewed mixing instruction with Operator. Only 1 tsp bleach is needed in spray bottle. Solution was diluted to 100-200ppm chlorine) -High temperature dishwasher met -No signs of pest activity at the time of the inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-AVAVDP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment