INSPECTION REPORT Health Protection LKIM-CVERQP

PREMISES NAME Sushi Garden Restaurant		Tel: (604) 294-0104 Fax: (604) 294-0106
PREMISES ADDRESS 4269 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE September 6, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE September 13, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 31

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Staff observed to peel ginger on floor of dishwashing area. This area is not suitable for food preparation. Anything placed on floor is then contaminated and will transfer contamination to another surface (i.e. cooler unit or counter top). . Corrective Action(s): Ensure all food preparation is limited to food preparation areas. Do not use floor as food preparation surface. Discuss with staff. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding unit with lamp not capable of holding temperatures of at or greater than 60 degrees Celsius. . Corrective Action(s): As facility is currently using time tracking for ambient air temperature holding of items utilize time tracking for all food items stored in this unit as well. OR obtain hot holding unit capable of holding temperatures of at or greater than 60 degrees Celsius for hot potentially hazardous food items. . Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Poison observed in back storage area. Poison is not permitted in food storage or food preparation areas. . Corrective Action(s): Remove rodent poison from kitchen and food storage areas. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed throughout facility. . Corrective Action(s): Clean and sanitize all areas affected by rodent droppings Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Follow recommendations advised by Pest Control Company Technician. More cleaning is required: - more frequent cleaning - more detailed cleaning required. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door leading to garbage area has large gap. Food debris observed on floor in back storage area. . Corrective Action(s): Discuss gap with Pest Control technician. Seal gap at back door leading to garbage area. Inspect facility for points of entry for pests. Seal any holes. Follow recommendations advised by Pest Control Company Technician. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility requires more cleaning. Back area has accumulation of dirt, debris and rodent droppings. Items have fallen on floor and rolled under storage racks - including food items that are now rotting. . Corrective Action(s): Facility requires deep cleaning. Have restaurant thoroughly cleaned. Health Inspector to return to assess cleaning. Ensure cleaning has been completed. . Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler seal of front under counter sushi cooler is worn and requires replacement. . Corrective Action(s): Replace broken cooler seal. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (80) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed - First In First out and Time stamping methods observed in use - All food items covered in cooler and freezer units - Receipts available for inspection - Sushi rice at pH 4.2 or less - Hair restraints in use - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: For time stamping of potentially hazardous food items to be stored at ambient air temperatures the facility MUST record the items that are held at room temperature, how many items are discarded at the end of the day AND maintain the facility in good sanitary condition. The facility is not currently complying with these requirements. Do not time stamp until such time as: 1) Rodent droppings have been removed from facility and facility is maintained in good sanitary condition 2) A record of items that is time stamped has been created and 3) Records are maintained and can be examined for time stamped items. 4) Submit updated Food Safety plan for review A complete review of the "BCCDC Guideline for Using Time as a Public Health Control at Ambient Temperatures" is required for business. Look up this important information.