INSPECTION REPORT Health Protection 252924

PREMISES NAME Sushimoto Enterprises		Tel: (604) 293-2201 Fax:
PREMISES ADDRESS 102 - 2201 Holdom Ave Burnaby, BC V5B 0A2		INSPECTION DATE June 30, 2021	TIME SPENT 1.5 hours
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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0ppm chlorine detected in sanitizer bucket. Corrective action: refill bucket to contain 100-200ppm chlorine solution for food contact surfaces. This must be remade every day or as often as the solution becomes soiled. --> Staff adjusted solution to 100ppm chlorine. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed near dishpit area. Specifically under 2 compartment sink and next to trash bin. Corrective action: ensure above mentioned area is free of pests. Regular cleaning of the area will help to minimize occurrance. Date To Be Corrected By: 07/05 Corrective Action(s): Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Handle and sides of cover on chest freezer by prep sink are beginning to rust. Corrective action: re-finish and seal rusted areas to avoid physically contaminating food and to facilitate cleaning. Date To Be Corrected By: 07/05 Corrective Action(s): Violation Score: 3

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

Comments

Routine - Prep cooler (frontier): 3 deg.C - Insert level items are condiments and side items that are used within 3 hours. - Prep cooler (frontier #2): 3 deg.C - Eli prep freezer: -15 deg.C (all products frozen solid) - Prep cooler (sushi bar left): 2 deg.C - Prep cooler (sushi bar right): 2 deg.C - Sushi display cooler: 4 deg.C on both sides - Chest freezer (kitchen): -14 deg.C (all products frozen) - Chest freezers (hallway): -21 deg.C and -20 deg.C - Standup fridge: 6 deg.C (whole vegetables only) - 2 door cooler (left): 3 deg.C - 2 door cooler (right): 2 deg.C - Hot held miso soup: 72 deg.C - Sushi rice pH: 4.0 - 4.5 as per test strips - Ice machine and ice scoop maintained and kept in sanitary condition. - Handsinks supplied with hot + cold water, liquid soap and paper towels * ensure paper towel dispensers are fitted with the correct paper towel. - Dishwasher reached final rinse temperature 74.3 deg.C. - General sanitation satisfactory. - No rodent activity noted. Backdoor closed. - FOODSAFE certified staff on site. * Please send photos of re-finished chest freezer to the undersigned once complete.