INSPECTION REPORT Health Protection SSZO-ATAVNN

PREMISES NAME Nu Sushi Bar		Tel: (604) 437-0089 Fax:
PREMISES ADDRESS 100 - 3787 Canada Way Burnaby, BC V5G 1G5		INSPECTION DATE November 20, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Trang Duong		NEXT INSPECTION DATE November 27, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A small pot of miso soup sitting on top of hot holding unit, and a pack of prawns placed on table at room temperature. Time tracking is not implemented. Corrective Action(s): Ensure all foods store at room temperature is maintained at 4oC or less, or 60oC or hotter. If operatore wants to store food at room temperature, time tracking should be implemented. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. A whisk was placed in handsink at front; and equipment in handsink at back. 2. No paper towel in dispenser at both handsink in kitchen Corrective Action(s): Handwashing stations must be free of items and accessible for handwashing at all times. Paper towel MUST be in dispensers. Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Measuring cup is used as ladle for vinegar. Cup is floating on vinegar and handle touching the vinegar. 2. Boxes of oil, flour, and rice noted storing on floor. Corrective Action(s): 1. Remove cup from vinegar container. This was noted in last routine inspection. 2. All products must be stored at least 6 inches above ground. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard, aluminum foil, and denim cloth noted around deep fryer. Corrective Action(s): All surfaces must be durable, easily cleaned, and impervious to moisture. Remove all cardboard, aluminum foil, and denim. Violation Score: 3

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

Comments

Health permit is posted All coolers: 4oC or less Freezers: -13oC to -30oC Hot holding: soup at 65oC; rice at 70oC Hot and cold running water available Liquid handsoap present at handsinks General sanitation is satisfactory No signs of pests at time of visit Bleach sanitizer in buckets noted at 200ppm chlorine Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Note: 1. Ventilation exhaust system is due for cleaning. Please schedule an appointment with a professional cleaning company. 2. Operator needs to reorganize kitchen (especially storage shlevings). Remove any unused items or items that are not necessary for the business. Mop sink should be left empty.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-ATAVNN
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