INSPECTION REPORT Health Protection CTIN-AFWVR5

PREMISES NAME Sushi Garden Restaurant		Tel: (604) 294-0104 Fax: (604) 294-0106
PREMISES ADDRESS 4269 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE November 21, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE December 01, 2016
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One roll of tuna maki stored behind counter at 21C; one plate of cut salmon and tuna maki rolls stored under shelves at 22C, both covered in syran wrap. Repeat. Insert of grilled chicken, imitation crab, soft crab all stored in cooler at 21.9C. Corrective Action(s): Unless you write down time sushi was prepared, you cannot make rolls ahead of time and leave it unrefrigerated. Potentially hazardous food in the fridge should b at 4C or colder. All food discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleah sanitizer measured at <50ppm. Operator informed that sanitizer is only changed twice a day, first thing in morning and once more before dinner. Corrective Action(s): This premises has high turn over rate so bleach sanitizer will be used up faster than usual. Bleach santizer must be changed at least 4-6 times every day. Violation Score: 5

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Insert of battered raw chicken stored underneath a stack of wiping clothes and another on top of cooking oil. Staff informed he was thawing frozen chicken. Food measured at 8C. Corrective Action(s): Directed staff to transfer to cooler. Thawing of food must be under refrigeration, in microwave or under cold running water only. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Tremendous amount of fruit flies noted in the kitchen, especially in the back as well as wall where trolley of dirty dishes are stored. Corrective Action(s): Deep cleaning required, see code 306. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted on the floor, between equipment, under rubber lining mats for dishware, walls and ceilings. Maki machine and floors of walk-in cooler needs cleaning underneath. Corrective Action(s): Deep cleaning required! Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Tape used to cover ceiling panel in the laundry room. Corrective Action(s): Remove tape and replace with proper ceiling panel. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Sushi coolers: <4C Prep coolers: 1-4C Walk-in cooler: 4C Walk-in freezer: -16C Rice: 71C Dishwasher (high temp): @76.7C after three tries -> demonstrated thermometer use to operator and staff again, temperature must be checked daily Temperature records: up to date on selected fridges; miso station and udon station are not recorded Ice machine appear to be kept clean Bar cooler: 2C Miso soup: 70C Orkin reports reviewed, none for June and July please provide for review next time *pest control company also emphasized on kitchen sanitation and floor replacement to deter pest harbourage *Sushi tested to be between 4 and 4.5 and are used within 20 minutes. 4 blue totes of sushi rice made at a time. Recommend sushi testing, will send you info.