INSPECTION REPORT Health Protection SSZO-CVKTBW

PREMISES NAME Sushimoto Enterprises		Tel: (604) 293-2201 Fax:
PREMISES ADDRESS 102 - 2201 Holdom Ave Burnaby, BC V5B 0A2		INSPECTION DATE September 11, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sung Ho Won		NEXT INSPECTION DATE September 13, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 60

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Undercounter 2-door cooler is measured at 6.7oC to 12.8oC (air temperature). No temperature log is maintained. Food temperatures range from 7.9oC (tuna) to 10.9oC (salmon/salmon skin/sliced garlic mixed). 2. 2-door prep cooler is measured at 6.7oC (air temperature). No temperature log is maintained. Food temperature for vermicelli is measured at 7.1oC. 3. Chopped green onions and sliced japanos are stored at room temperautre. No time tracking is implemented. Food temperatures are measured to be 22.3oC and 22.5oC. Corrective Action(s): Potentially hazardous foods must be maintained at 4oC or less. All foods in coolers and at room temperature discarded. Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prawn tempura is observed storing at room temperature. Food temperature is measured to 22.1oC. No time tracking is implemented. Corrective Action(s): Do not store potentially hazardous foods at room temperautre. Keep all foods hot (over 60oC). Foods discarded. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Pink mildew is noted inside ice machine (top left corner). Corrective Action(s): Remove ice, clean and sanitize ice machine. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Rice scoop is observed storing in stagnant water. 2. Foods on hallway and back storage room are stored on ground. Corrective Action(s): 1. Do not store rice scoop in stagnant water. Store in empty container. 2. All products (food and non-food) must be stored at least 6 inches above ground. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A few holes are observed in facility, which pests could enter into facility: -->under dishwashing sink by cashier -->behind chest freezer at cooking line -->in shoe storage room Corrective Action(s): Seal holes to prevent pests from entering facility. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of dust and debris are observed in the following areas: -->behind chest freezer at cooking line -->under dishwashing area -->back storage room Corrective Action(s): Clean the above mentioned areas. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Undercounter 2-door cooler and 2-door prep cooler are both too warm. 2. 2-door cooler seal (bottom left) is broken, leaving a gap when closed. Corrective Action(s): 1. Adjust and/or fix coolers. **A technician arrived during inspection and was able to fix the undercounter 2-door cooler on the spot, and 2-door prep cooler will be replaced by tonight before dinner service.** 2. Replace seal on cooler door. Violation Score: 15 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty with valid FOODSAFE certificate. Corrective Action(s): Ensure at least one staff on duty is FOODSAFE certified. Violation Score: 1

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

Comments

Health permit is posted Sushi display cooler (left): 2.8oC Undercounter 2-door cooler (left): 3.3oC Undercounter 2-door cooler (right): 12.8oC-->6.7oC-->3.7oC **see violation above Sushi display cooler (right): 3.9oC 2-door prep cooler: 6.7oC **see violation above Undercounter 2-door cooler (by dishwasher): 3.7oC Domestic cooler: 5.2oC-->3.9oC Beverage coolers: 3.6oC and 1.8oC Chest freezer (by cooking line): -16.4oC Undercounter 2-door freezer (by dishwasher): -15.6oC Domestic freezer: -12.8oC Chest freezers x 2 (by hallway): -22.1oC and -21.8oC Soup at 68oC Sushi rice - pH less than 4.5 Hot and cold running water are available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory Pest control company comes bi-weekly Dishwasher final rinse reaches 71oC on plate, as per min-max thermometer Bleach sanitizer in spray bottle is noted and at least 100ppm chlorine is detected Note: Do not purchase any domestic appliance for operation in the future. Only commercial appliance should be used, as this is a commercial facility.