INSPECTION REPORT Health Protection DSEA-AE8UKW

PREMISES NAME Sushimoto Enterprises		Tel: Fax:
PREMISES ADDRESS 102 - 2201 Holdom Ave Burnaby, BC V5B 0A2		INSPECTION DATE September 28, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sung Ho Won		NEXT INSPECTION DATE 6 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 = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Bottom drawer of Korean kimchi style cooler found to have ambient temperature of 8 C -Sushi bar undercounter cooler (left) found to have an ambient temperature of 7 C Corrective Action(s): Operator moved cream cheese within the drawer to a working cooler. This drawer will only be used to store whole fruits or vegetables. Sushi bar undercounter cooler (left) was turned down at the time of inspection. Cooler measured 4 C ambient temperature by the end of the inspection. Monitor all cooler units to ensure that they are maintained below 4C Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine inner components found to have brown mold build up. Corrective Action(s): Do not serve ice to the public. This ice is only permitted for cooling purposes when it will not be exposed directly to foods or food contact surfaces. Have the ice machine professionally cleaned and sanitized. Due: immediately 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 liquid soap, paper towels, and hot/cold running water =sushi cooler (Left: 1C and Right: 4C), sushi undercounter cooler (right: 2C), black bar cooler (4C), prep cooler (3C), kimchi cooler middle (4C), and drink coolers (Left: 4C and Right: 4C) measured < 4 degrees C =4 door freezer (-18C), sushi chest (-22C), storage chest (1: -19C, 2: -24C), and kimchi freezer -10C =No hot holding at the time of inspection =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =2 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine =Dedicated prep sink available for food preparation =General food storage practices good at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Staff hygiene was satisfactory at the time of inspection =Staff FOODSAFE certification verified =Permit posted in a conspicuous location Note: -some cleaning required in the following areas: underneath the food sink, in the BOH dry storage room, and within the 4 door freezer -ensure all cooler units have working thermometers and monitor temperatures twice daily -remove the styrofoam lining the top of the black bar cooler. styrofoam is not a permitted as a reusable surface -some fruit fly activity noted in the BOH. Follow ALL recommendations of the pest control company service reports