Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-AVPVN7
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
February 5, 2018		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Young Joo Kwon		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 10
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Imitation crab mix found to be at 8.9 degrees C internal in large container in the prep cooler. Operator kept product out for lunch service >2 hours prior.
Corrective Action(s): Only take out small containers of imitation crab for lunch service. Otherwise cold potentially hazardous foods must be kept <4C at all times.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Liquid soap dispenser not working at the time of inspection at the sushi bar handsink.
Corrective Action(s): Replaced. Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water at all times
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

=Handwash stations stocked with paper towels, and hot/cold running water
=Prep cooler (4C) and upright cooler (4C) measured < 4 degrees C
=Upright freezer (-14C) and chest freezer (-18C)
=Miso soup hot holding (76C) and white rice hot holding (66C) 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
=General sanitation was satisfactory however some cleaning required for food debris noted around rice prep area in the BOH. clean shelves and hard to reach area behind shelves.
=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 4.5