INSPECTION REPORT Health Protection ABAI-B6RQ94

PREMISES NAME Sushi Garden Restaurant		Tel: (604) 294-0104 Fax: (604) 294-0106
PREMISES ADDRESS 4269 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE November 22, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE 5 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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was available in the food preparation areas. Advanced food preparation was taking place at time of inspection. Corrective Action(s): Ensure sanitizer is made at the start of each day and readily available in each food preparation area during food preparation/handling. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both hand wash stations in sushi line were blocked with food containers while staff did sushi prep. Corrective Action(s): Ensure at least one hand sink on the sushi line area remain unblocked and fully accessible for hand washing during food preparation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A) Noted some dry food debris/rice on the handles of the large rice bin/containers B) Noted some dropped food, debris, paper products and gloves under the dry storage racks. Corrective Action(s): A) Ensure handles of large rice bins are cleaned routinely B) Clean up under the dry storage racks. Violation Score: 3

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

Comments

Inspection conducted before premises opened for lunch rush. Advanced food preparation was taking place. Premises appeared well organized. Overall general sanitation satisfactory. See violation code 306 re: dry storage racks and rice bins. All hand wash stations were equipped with soap, paper towel, hot and cold running water. See violation code 401 re: accessibility to hand sink in the sushi bar area. No obstruction/accessibility concerns with any other hand sinks in the premises. All cooler units were 4C or less (under counter, walk in, upright sliding two door, prep coolers..etc). ** Sushi display case cooler units were turned on with no sliding doors placed on them yet. Ensure sliding doors are placed on the display case coolers as soon as the unit is turned on to help maintain the cold temperature inside. Do not store perishable foods in display case cooler unit unless certain it has reached 4C or less. Freezers -14C to -18C Only hot holding available at time of inspection was miso soup 73C. Tempura was being cooked at time of inspection. Hot holding unit was turned on and both bulbs working. Ensure hot cooked foods are maintained at 60C or higher at all times. Observed proper cooling at time of inspection. Large amounts of cooked beef and eggs were spread out over large pans to cool at room temperature before transferring into cooler unit. Reviewed proper cooling procedures at time of inspection. Ensure hot foods cool from 60C to 20C within 2 hours at room temperature, then transfer to cooler unit to cool from 20C to 4C within 4 hours. Observed proper thawing procedures at time of inspection - under cold running water in food prep sinks. Ice machine appeared clean. Scoop for ice was still in clean dish area after being put through the dishwasher from the night before. Manager said ice scoop is stored outside of the ice in a separate container when in use. Back door to premises was closed. No obvious signs of pest activity noted in the premises at time of inspection. All foods appeared protected (ie. stored off the ground, pest proof containers, covered, raw meats stored away from ready-to-eat foods...etc) High temperature dishwasher achieved 71C as per thermolabel.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABAI-B6RQ94
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:
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