INSPECTION REPORT Health Protection CTIN-ABCUHQ

PREMISES NAME Sushi Garden Restaurant		Tel: (604) 294-0104 Fax: (604) 294-0106
PREMISES ADDRESS 4269 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE June 28, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE July 05, 2016
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: High (≥30) Total Score = 34

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chopped scallop mayonnaise mix and negitoro mix both stored at 9.9 and 11C respectively. House made kimchi being stored at room temperature. Insert of cooked unagi stored on counter at 22C. Box of sushi rolls stored under counter at 25C. House made spicy sauce stored in the back dry storage room. Sauce in squeeze bottles are stored in shallow container or ice and unable to keep the entire squeeze bottle cold. Corrective Action(s): Discarded noted foods. Keep all potentially hazardous foods at 4C or colder, including fermentation process. Spicy sauce should be stored in cooler as it is not commercially made and packaged. Squeeze bottles should be fully immersed in ice water bath to keep temperature at 4C or colder if not stored in fridge. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dirty dishes noted on the shelving units. Several tupperware appear to have removable brown stains. Corrective Action(s): Sent noted dishes to dishwasher for cleaning. If the tupperware are too worn out, discard and use new ones. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat being stored on top shelf above produce in undercounter cooler and in walk-in cooler. Corrective Action(s): All raw meats must be stored on bottom shelves to prevent food contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies noted in sushi bar, kitchen and in dry storage area. Corrective Action(s): Increase sanitation on kitchen floors, counters. Remove spills immediately, do not let moisture water collect over time. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted on the floor in sushi bar, behind counters, under sushi rice bins and dry storage floors. Hallway to washroom also has some food debris on the floor. Corrective Action(s): Clean and sanitize all these areas properly. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Tape used to glue together crack from radish machine. Corrective Action(s): Remove tape, repair crack properly or replace machine altogether. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Floor tiles in back dry storage area and dish sinks area are coming off. Hole noted on shelf of the rusty counter table. Corrective Action(s): Replace broken floor tiles but ensure proper cleaning is done underneath tiles prior to installing new tiles. New counter table has been ordered, remove rusty table once new one received. Ensure size is the same. Violation Score: 1 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Staff food, floss, vitamins being stored throughout counters in kitchen. Corrective Action(s): Group all staff belongings together and not stored together with food or food equipment. Violation Score: 1

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Sushi bar cooler: 1-4C *Do NOT remove cooler doors. Undercounter sushi coolers: 3C Prep coolers <4C Tempura freezer: -9C Walk-in cooler: 2C Walk-in freezer: -18C Dishwasher (high temp): 75.3C at plate *Calibrate your thermometer as directed; currently ~1.5C off. Bleach sanitizer: @100ppm Miso soup: 68C Rice: 89C Bar cooler: 4C Temperature records: up to date except bar cooler *Retain old temperature records and place current one on door. Ice machine kept in sanitary condition, scoop outside Orkin services monthly; reports reviewed onsite Remove white bins and card boards for recycling to reduce fire hazards. Drying rack to be added above dishwashing sinks to facilitate proper drying. Relocate health permit so it is in a conspicuous location where public can see.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-ABCUHQ
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: Select canola oil: 0% trans fat
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