INSPECTION REPORT Health Protection ABAI-B39U5X

PREMISES NAME Osaka Sushi		Tel: (604) 291-9669 Fax: (604) 253-8363
PREMISES ADDRESS 4152 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE August 2, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Liang Jiang Zou		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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available in back kitchen area. Reusable cloths noted on counters. Corrective Action(s): Ensure sanitizer solution is readily available in all food preparation areas. Keep all wiping cloths stored in sanitizer solution to prevent microbial growth. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Noted containers double stacked in prep cooler inserts. Also noted two containers of washed spinach in warewashing sink on top of a stack of dishes. Discard any potentially contaminated spinach. Corrective Action(s): Do not double stack food containers. Since premises was approved without a food preparation sink. Ensure warewashing sinks are completed washed and sanitized before doing any food preparation. Designate food preparation times so that it does not conflict with the times that the sinks will be utilized to collect dirty dishes for prerinsing/scraping. Violation Score: 9

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

Comments

All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (sushi display case, undercounter, upright two door...etc) Freezers -18C or less. All hot holding higher than 60C (rice, miso soup, teriyaki sauce...etc) Noted proper cooling of foods taking place at time of inspection. Hot freshly cooked tempura and teriyaki chicken were spread out over large pans and cooling room temperature. Operator said that they usually wait approx an hour and half before transferring to cooler unit to cool from 20C to 4C or less within 4 hours. Do not exceed two hours at room temperature. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Ice machine appeared clean with scoop for ice stored in a holder secured to the door of the ice machine Chlorine sanitizer in container 100ppm at sushi bar area. Low temperature dish washer had 50ppm chlorine. Chlorine test strips available to verify sanitizer concentrations.