INSPECTION REPORT Health Protection ECAO-B27T5H

PREMISES NAME Sushi Garden Japanese Restaurant		Tel: (604) 436-0104 Fax:
PREMISES ADDRESS 4635 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE June 29, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A few wet wiping towels left on counters some of which were food laiden at sushi preparation area. Corrective Action(s): Leave your rinsed clean wiping towels in your bleach sanitizer buckets when not in use Do not leave the towels on counters where they will accumulate bacteria that will only further contaminate food contact surfaces Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Back storage area next to water heater shelves are food laiden and floor needs mopping Corrective Action(s): Clean and disinfect the shelves there and mop the floors Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Some foods stored on the ground in the back storage room next to the Walk-in cooler Corrective Action(s): Store on your shelves at least >15cm off the ground Violation Score: 1

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

Comments

No equipment failures or repairs as per the operator for the last month Reviewed the Food Safety Plans for Hoi dub Bob, Small Party, Sashimi and Uni Temperature Controls: All fridges at or below 4 deg C Hot held foods at or above 60 deg C High temperature washer 73.4 deg C at plate level for probe thermometer Chemical Controls: -Bleach sanitizer buckets >100ppm as per test strips Most wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation In-Use Utensils are dishwashed every hour as per operator -okay do not exceed 4 hours -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control comes regularly Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-B27T5H
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment