INSPECTION REPORT Health Protection 229837

PREMISES NAME Sashimi Sushi (Lougheed Town Centre)		Tel: (604) 420-6789 Fax: (604) 420-6789
PREMISES ADDRESS 116 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE December 31, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Young Joo Kwon		NEXT INSPECTION DATE January 08, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Internal temperature of cooked rice in the blue container 52 deg. C and cooked rice in the white bucket 22.6 deg. C. Operator was unaware of the safe cooling procedures of cooked potentially hazardous foods. Corrective Action(s): *All products made almost 2 hours prior; all products are to be used and served immediately. *Cool cooked potentially hazardous foods from 60 deg. C --> 20 deg. C within 2 hours, then further 20 deg. C --> 4 deg. C within 4 hours. *Purchase a digital probe thermometer to measure internal temperatures of food. *maintain cooling records of potentially hazardous foods. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizing solution in dishwash sink was too weak. Sanitizing solution in spray bottle was too strong. Corrective Action(s): To create 100 ppm chlorine sanitizing solution, use 1 tsp bleach per 1 litre water. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handwash station was obstructed with equipment and waste, which may indicates food handlers do not wash hands properly or at adequate frequency. This is a repeated violation from previous inspections. Corrective Action(s): *Handwash station must be easily accessible and not obstructed at all times during operation. *Ensure paper towels are easily accessible and easily dispensed. *Ensure food handlers wash hands frequently or when required to prevent contamination of food. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Raw chicken package was stored above ready to eat salad in the stand up prep cooler. Corrective Action(s): Store raw meats below and physically separated from ready-to-eat foods. Correction date: 2018/12/31 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of debris, dust, and grease observed on all shelving in the food prep areas and dishwashing area, and back storage. Corrective Action(s): more frequent & thorough cleaning and sanitizing required. Correction date: 2019/1/7 (1 week) Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Exposed wood surfaces were unclean and observed to be greasy and have accumulated food debris in the kitchen and back area. Corrective Action(s): *Food premises are to be constructed from materials that are suitable for their intended use, durable, easy-to-clean, and non-toxic. *Repair or replace -the board above the deep fryer -the table cover for the deep fried foods -the edges along the shelving in all food prep areas. -the shelving for dry foods at the back storage area. Correction date: 2019/1/31 Violation Score: 3

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

Comments

Recommend food handlers to be trained or re-trained on time/temperature control of potentially hazardous foods. Kitchen -miso soup 80 deg. C -Inserts for crab meat and salmon sashimi <4 deg. C -Stand up prep fridge 3 deg. C -prep line cooler -1 deg. C -Chest freezer -15 deg. C -3 compartment sink dishwashing method used.