INSPECTION REPORT Health Protection KLIU-C8TUFD

PREMISES NAME Sushimoto Enterprises		Tel: (604) 293-2201 Fax:
PREMISES ADDRESS 102 - 2201 Holdom Ave Burnaby, BC V5B 0A2		INSPECTION DATE November 16, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sung Ho Won		NEXT INSPECTION DATE November 19, 2021
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One carton of eggs and 3 tupperware containers of salmon skin stored in produce cooler at 9C. Items relocated to a cooler that can maintain 4C or colder. Please ensure produce cooler contains ONLY whole, uncut fruits and vegatables. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): All plates, dishes, utensils and other equipment have not been properly sanitized. These items must be manually sanitized by submerging in 100ppm bleach solution for at least 2 minutes then air dried. Discussed with staff that this is a only TEMPORARY option until the dishwasher can achieve proper final rinse temperature. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both handsinks at sushi bar were blocked - one by a tray, another by a strainer basket. Sushi chefs are washing their hands at the prep sink. Remove objects blocking sinks. ALL handsinks must be accessible at all times for handwashing. Prep sink should be reserved for food prep only. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher unable to achieve adequate sanitizing temperature. Final rinse temperature reached maximum 67C after several runs. Staff indicated that there was a hot water tank issue 2 weeks ago and there were issues with dishwasher temperature. A technician was called on site but has not yet rectified the issue. Staff on site attempted to adjust final rinse temperature manually but was still not able to achieve 71C. Please have a technician on site as soon as possible. Date to be corrected by: November 19, 2021. Corrective Action(s): Violation Score: 9

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

Comments

Routine Temperature controls - Prep cooler (frontier): 2C (insert level: 3.6C) - Prep cooler (frontier #2): 2.4C - Eli prep freezer: -16C - Prep cooler (sushi bar left): 1.7C - Prep cooler (sushi bar right): 1.9C - Sushi display cooler: 2C on both sides - Chest freezer (kitchen): -17C - Chest freezers (hallway): -18C and -20C - Standup fridge: 9C (see above violation regarding food storage) - 2 door cooler (left): 3C - 2 door cooler (right): 3C - Proper cooling of teriyaki sauce noted. General > Handsinks supplied with hot+cold water, liquid soap and paper towels. See above violation regarding access. > General sanitation satisfactory. > No signs of pests. Keep an eye out for fruit flies attracted to sushi rice vinegar solution. > FOODSAFE requirements met. COVID > Premise is asking for vaccine passports for dine-in customers upon entry. Signature not obtained due to COVID protocols. Report reviewed with staff on site.