INSPECTION REPORT Health Protection ABAI-AB4TB6

PREMISES NAME Hong Sushi		Tel: (604) 298-3111 Fax:
PREMISES ADDRESS 6636 Hastings St Burnaby, BC V5B 1S3		INSPECTION DATE June 20, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Wei Bin Lin (Michael)		NEXT INSPECTION DATE 1 Month
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: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted Styrofoam container of delivered salmon on the ground at time of inspection. Salmon was on ice but not frozen. Instructed staff member to have salmon transferred to chest freezer at time of inspection (no cooler space available to accommodate delivery at time of inspection). Corrective Action(s): Ensure all cold perishable foods are immediately transferred to cooler or freezer units. Do not store cold perishable foods at room temperature. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items were discarded at time of inspection: - one small container of chicken (approx 2 pieces) 24C stored on the counter at room temperature - one small container of deep fried yam 24C stored on the counter at room temperature Staff member on duty translated for food handler who prepared the items at time of inspection. Food handler who prepared the items said that she had just cooked the items. Showed both staff members temperature of chicken and yam which was close to ambient air temperature which was approx 25C. Noted several containers of cooked/cooled chicken in cooler unit. Unable to determine amount of time chicken and yam on counter had been stored at room temperature. Intent appears to be to reheat foods upon order instead of cooling completely in order to reheat upon order. Container or yam and chicken discarded at time of inspection. Corrective Action(s): Ensure all hot potentially hazardous foods are stored at 60C or higher. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Only detected 50ppm chlorine in container with cloth submerged in the back food preparation area. Staff member was instructed to add more bleach at time of inspection. Corrective Action(s): Chlorine sanitizer is to be maintained at 100ppm. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand moisturizer was noted at two compartment sink instead of hand soap. Showed staff member on duty at time of inspection and compared consistency of the lotion to soap to demonstrate that the moisturizer container was not refilled with hand soap. Paper towel and hot/cold running water available. Staff member on duty filled moisturizer pump style container with hand soap at time of inspection. Corrective Action(s): Ensure hand wash station is fully equipped with hand soap at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Noted a few flies in premises and food preparation areas. Corrective Action(s): Do a thorough cleaning of the food premises and keep front and back doors closed as much as possible. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Screen door was propped open at time of inspection. Corrective Action(s): Keep screen door closed to prevent the entry of pests. Violation Score: 3

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

Comments

Hand wash station in front service area and staff washroom had soap, paper towel and hot/cold running water. All coolers 4C or less (display case, under counter, sliding 2 door cooler, and upright one door cooler) Chest freezers x2 -19C and -21C Hot holding of rice and miso soup both higher than 60C General sanitation satisfactory. Chlorine sanitizer in front service area 100ppm with one cloth submerged. Manual ware washing procedures reviewed at time of inspection. Drain plugs x2 available. Splash guard in place. ** Operator to contact the undersigned to discuss details of inspection. Contact information left with staff member at time of inspection.