INSPECTION REPORT Health Protection RWOG-CKBU9K

PREMISES NAME Sushi Q Tea		Tel: Fax:
PREMISES ADDRESS 7255 Canada Way Burnaby, BC V5E 4A6		INSPECTION DATE October 18, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Guo Lin Zhang (Winnie)		NEXT INSPECTION DATE October 25, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 52

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Pearls time-stamped for 12:00. Time of inspection was approximately 3:30. Corrective Action(s): Pearls must be kept for 2 hours only before being discarded. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Teriyaki sauce is being held at 33C. Corrective Action(s): Discard tempura sauce. It must be held at 60C or above. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing basin had two sauce dishes. Corrective Action(s): Handwashing station is for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Containers with panko and tempura flour left on shelves outside of cook area with no lid. 2) Rice cooker is cooking rice in back storage room. 3) Raw eggs stored above ready to eat foods 4) Foods not stored in food grade material - raw tuna and lobster directly in freezer units; daikon stored in garbage bags 5) Pearls cooking on induction cooker at ankle level. Corrective Action(s): 1+2) All food prep must occur in the front kitchen area. The back room has no sinks. 3) Store raw eggs at the bottom of the cooler to prevent cross-contamination. 4) Store all foods in food grade material. Do not use garbage bags. 5) Ensure cooking occurs on countertops to avoid any cross contamination from dirty shoes. Violation Score: 15 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperature logs have not been maintained since June. Corrective Action(s): Begin keeping temperature logs. Temperatures must be recorded twice a day. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted behind the fridges in store room. Corrective Action(s): Clean and sanitize areas where droppings are found immediately. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door wide open, no screen door in place. Corrective Action(s): Professional pest control has noted this issue as well. Back door must be closed until facility installs proper screen door. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Grease build up on shelving. 2) Spilled foods inside coolers. Corrective Action(s): 1+2) Clean and sanitize entire kitchen. Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: 1) 3 small containers of chicken and 1 small bucket of dumpling filling found in coolers. 2) Reusable dishware found on shelves - this was to be removed during initial inspection; still has not been completed. 3) Reusable dishware found in handsink. This facility is NOT permitted to use reusable dishware. Corrective Action(s): 1) Remove these from the facility. Bring only the portion of food required for your staff meals and store nothing else on-site. 2+3) Remove all reusable dishware from the facility. Violation Score: 5 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation (CORRECTED DURING INSPECTION): Dishwasher temperature logs are not kept. Corrective Action(s): DIshwasher temperature logs must be kept. Test and record this daily. Violation Score: 1

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water > have a paper towel roll nearer to handwashing sink - sanitizer measured 100ppm chlorine, wiping cloths stored within - temperature sensitive sticker for dishwasher provided for proof upon follow-up > facility has waterproof thermometer Temperatures: - sushi bar cooler: 1C - under counter cooler: 4C - small prep cooler: 3C - large two door cooler: 4C - upright freezer (food prep area): -23C - upright freezer (R, back storage area): -20C - upright freezer (L, back storage area): -18C - chest freezer: -22C - hot held miso soup: 70C Report not signed due to COVID-19 protocols. Report printed and reviewed on-site.