INSPECTION REPORT Health Protection DSEA-APDUQN

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 July 18, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Young Joo Kwon		NEXT INSPECTION DATE July 25, 2017
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: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 issues: =Chopped chicken for teriyaki found to be in container at 12C internal temperature =Imitation crab in tub in the BOH found to be at 20C internal temperature =Large insert of imitation crab stored on top of the prep cooler inserts measured 9.4C internal temperature Corrective Action(s): Imitation crab on top of prep cooler moved inside cooler. All other products discarded at the time of inspection. Ensure that all cold potentially hazardous foods are stored <4C at all times. PREP COOLER MUST BE USED PROPERLY. DO NOT STORE FOOD ON TOP OF PREP COOLER TOP INSERTS Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer in the 3 compartment sink measured 10~50 ppm chlorine at the time of inspection Corrective Action(s): Operator added more bleach solution. Ensure that warewashing sanitizer solution is maintained at minimum 100 ppm chlorine. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: BOH observed to have heavy grease build up on walls, shelves, and other surfaces. Corrective Action(s): Clean the BOH rooms. Food preparation of any kind is not permitted in the BOH. due: 1 week Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 2 issues: =REPEAT OBSERVATION: Duct tape being used to cover corners and edges of the 3 compartment sink and counter tops =Domestic style deep frier (not equipped with ventilation or fire suppression) found in the back of house (BOH). Operator claimed that the machine is used as a spare/backup for the current deep fryer on site. Corrective Action(s): =Remove ALL duct tape from surfaces in the food preparation area. Duct tape prevents efficient cleaning of various surfaces. =Remove the unapproved deep fryer mentioned above. The deep fryer is contributing to grease build up and poor sanitary maintenance in the BOH. due: immediately Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: REPEAT OBSERVATION: BOH room with mopsink used for food preparation; observed staff mixing crab meat in the room. Also found heavy grease build up on the walls from production of grease laden vapors Corrective Action(s): Do not use the BOH room for any food preparation. This room is only permitted for food and equipment storage. Similar future infractions may result in the issuance of tickets and/or closure orders Violation Score: 3

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

Comments

=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Prep cooler (3C) and upright cooler (4C) measured < 4 degrees C =Upright freezer (-16C) and chest freezer (-17C) =Miso soup hot holding (66C) and white rice hot holding (72C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Bleach sanitizer solution at 100 ppm chlorine and available in spray bottles =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered. =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location, however the permit is out of date. Fraser Health Authority to send updated copy =Sushi rice acidity measured at approximately pH of 4.0 - 4.5

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-APDUQN
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: sunfrie canola oil audited. product meets transfat restrictions
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