INSPECTION REPORT Health Protection SSZO-CKKPWB

PREMISES NAME Sushi Garden Japanese Restaurant		Tel: (604) 436-0104 Fax:
PREMISES ADDRESS 4635 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE October 26, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food products (ie. oil in kitchen; vinegar in storage room) are noted storing on ground. 2. An open bag of sugar is noted on shelving rack in storage room. Corrective Action(s): 1. Ensure all products is stored at least 6 inches above ground to facilitate cleaning and for pest monitoring. 2. Store open bags of dry goods in food grade containers. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some areas observed require cleaning. Corrective Action(s): In particular, clean: -->shelves (especially corners) at front sushi area -->ice machine (side of machine) -->floor behind chest freezers in kitchen -->floor in storage room, especially under back shelving rack Violation Score: 9

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

Comments

Health permit is posted Kitchen: Undercounter 2-door cooler (fish): 3.2oC 2-door stand up cooler: 3.7oC Undercounter 1-door cooler (across from cook line): 3.9oC Cooler #4: 1.8oC Cooler #5: 0.2oC Undercounter 2-door freezer: -21oC Chest freezers at back: -21oC; -25oC; -24oC; and -27oC Sushi rice: pH at 4.5 Front: Undercounter 2-door coolers x 3 (left to right): 3.4oC; 2.8oC; and 1.8oC Display cooler: 0.8oC Beverage cooler: 1.0oC Miso soup: 73oC Storage room: Walk-in cooler: 3.2oC Chest freezers: -24oC and -18oC Temperature log is maintained Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per min-max thermometer Bleach sanitizer in buckets are noted in facility and at least 100ppm chlorine is detected Observed overall improvement in facility Note: Facility is in the process of setting up lunch rush at time of visit (11:15am). Ensure all potentially hazardous foods at room temperature (ie. tempuras, masago, etc) is time tracked. *No signature is required at this time.