INSPECTION REPORT Health Protection RLAM-BHDTQ9

PREMISES NAME Fresh Box Sushi		Tel: (604) 540-8646 Fax:
PREMISES ADDRESS 221 - 7155 Kingsway Burnaby, BC V5E 2V1		INSPECTION DATE October 28, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) 0864685 BC LTD		NEXT INSPECTION DATE November 06, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	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 = 37

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 6 containers of cold potentially hazardous foods sitting at room temperature by sushi prep tables: 2 containers of crab meat, 2 containers of cut cucumber, 2 containers of cut avocado. Any fish, meat, cut vegetables must be kept 4C or less to prevent the growth of bacteria. Temperatures measured 14C for all products and kept out for more than 2 hours. Corrective Action(s): Discard containers. Do not store cold potentially hazardous foods out at 4C or more. Date to be corrected: immediately Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Shrimp tempura stored at room temperature for 1 hour according to operator. These must be stored above 60C or below 4C, otherwise they must be discarded due to temperature abuse. Corrective Action(s): Move shrimp tempura to cooler. Date to be corrected: immediately Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Spray bottle measurd above 200ppm chlorine. This is too high and will result in chemical contamination 2) Rice scoop stored in standing water. This will grow bacteria and must be stored dry or in ice. Corrective Action(s): 1) Remake spray bottle solution to 100ppm chlorine 2) Store rice scoop in ice or dry container. Date to be corrected: immediately Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed eating his lunch and moving a pack of unwrapped ebi shrimp into the cooler. Hands are contaminated and must be washed before contacting food and food contact surfaces. Corrective Action(s): Wash hands after any source of contamination and before touching food or food contact surfaces. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Minor droppings noted behind the chest freezer which is behind the cashier and underneath the counter where the rice bin is. Corrective Action(s): Clean and sanitize all areas affected by mouse droppings. Date to be corrected: today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1)Grease hood has build up and service sticker stated it needs to be serviced. Operator noted that it will be serviced this week. 2) Carboard and newspaper used as liner on the floors. This is not an accepted practice as these materails cannot be cleaned and become a source of contamination when they are used as liners. Corrective Action(s): 1) Clean the grease hood. Date to be corrected: 1 week 2) Remove cardboard and newspaper liners on floors. Date to be corrected: today Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on site could provide copy of food safe certificate. At least 1 staff in the operator's absence must have a valid food safe certificate. Corrective Action(s): Provide valid food safe level 1 certificate. Date to be corrected: today Violation Score: 1

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

Comments

-Routine Inspection -Handwashing stations contain hot water, liquid soap, and paper towel -Miso soup hot holding above 60C -Rice hot holding above 60C -Coolers measured 4C or less: back sliding door cooler, 2 under counter mini fridges, sashimi cooler -Freezer measured -18C: 2 chest freezer, 1 standing freezer -3 compartment sink available and equipped. 3rd compartment sink contains 100ppm chlorine. Note: hot holding unit not in use at this time