INSPECTION REPORT Health Protection VIPP-B8HR55

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 January 17, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Young Joo Kwon		NEXT INSPECTION DATE January 21, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes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 = 40

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Inspection was conducted at the beginning of business hours, and no food handling was occuring at such time. Foods present in the stand up glass cooler were stored since last night. The temperatures detected: cooked beef 6C; cooked chicken teriyaki 5.6C; shrimp tempura 6.6C; yam tempura 6.1C; cooked agedashi tofu 8C; carrot shreds in water 6.8C. ***This is a repeated violation; a CORRECTION ORDER is issued. Failure to take corrective actions may result in issuance of Violation Tickets or other enforcement actions taken.*** The foods stored deep inside/base of the cooler: boxs of pre-cooked chicken 1.7C; imitation crab 4.8C; chicken katsu 4.2C; dumplings 0.9C. Corrective Action(s): Operator discarded all foods that were time and temperature abused. Other foods were relocated to another working cooler. Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. The stand up cooler is not strong enough to maintain foods at temperature 4C and below. Foods present in the cooler were stored since last night. Shrimp tempura was placed in the cooler in its frozen state last night, and was 6.4C at the time of inspection. 2. The faucet handle piece was loose at the handwash station. Corrective Action(s): 1. Repair/service/replace the cooler to ensure potentially hazardous foods are maintained at 4C and below. (Correct by: immediately). ***CORRECTION ORDER issued. 2. Repair and secure it to the basin fixture. (Correct by: 4 days). . Violation Score: 15

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # 229837 of Dec-31-2018 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. Correction: *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. Code 401 noted on Follow-Up inspection # VIPP-B88VP6 of Jan-08-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. While washing hands at the beginning of the inspection the water did not drain and water accumulated in the basin nearly overflowing. Fail to access the handwashing station is a repeated violation. 2. The paper towels were difficult to reach. Correction: 1. Make the handwashing station available for handwashing. Date to be corrected: immediately. A compartment of the dishwashing sinks will be used for handwashing until the drainage issue is repaired. A Violation Ticket AH00914954 is issued due to the same violation from the previous inspection report #229837. 2. Make the paper towles accessible to all staff. Date to be corrected by: Jan. 8, 2019

Comments

- Items completed since last inspection: Handwash station repaired such that running water drains; paper towels were easily accessible to all staff. - Consultation with operator regarding food safety issues and strategies for resolution. ***Review and update your written Food Safety Plan to reflect changes in operations. ***Operator and main foodhandlers must obtain/retake food safety training by enrolling and completing in a recognized training course. (Correct by: 1 month). ***Submit registration receipt to EHO (Complete by: 1 week). ***Regularly monitor and record time/temperature of potentially hazardous foods. ***Cool cooked foods in smaller and shallow containers, and allow sufficient air circulation prior to storing in the fridge.