INSPECTION REPORT Health Protection SJEN-AB5U6R

PREMISES NAME Sushi Garden Japanese Restaurant		Tel: (604) 436-0104 Fax:
PREMISES ADDRESS 4635 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE June 21, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. The fish cutting knives (back kitchen) do not get sanitized after washing. 2. No bleach level was detected in the wiping cloth containers. Corrective Action(s): 1. All knives must be washed and sanitized after each use or at least every 4 hours. Re-wash and sanitize the fish cutting knives. 2. New bleach water containers were prepared during the inspection. Repeating of the same infraction will result in further enforcement actions taken by the Health Department. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitation attention is required in the below areas: 1. The 2 door stand up cooler door 2. The shelvings by the back kitchen entrance 3. The handsink basin and taps beside the dishwasher Corrective Action(s): Clean the above 3 areas immediately Violation Score: 9

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

Comments

Sushi bar: Sushi display cooler @ 3oC Undercounter coolers @ 4oC or less Handsinks fully equipped with liquid soap and paper towel A new lid of the sushi rice container was available (stainless steel) Kitchen: Handsink fully equipped with liquid soap and paper towel Stand up freezer @ -19oC Chest freezers @ -18oC or less Undercounter coolers @ 4oC or less Dishwasher @ 78.1oC on plate level (high temp) Ventilation canopy hood in clean condition Bar: Ice machine in sanitary condition Handsink fully equipped Stand up cooler @ 4oC