INSPECTION REPORT Health Protection SSZO-C3ZUEE

PREMISES NAME Sushi Garden Japanese Restaurant		Tel: (604) 436-0104 Fax:
PREMISES ADDRESS 4635 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE June 15, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 29, 2021
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: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Perishable items such as raw prawns, cut vegetables, raw chicken wings, and cooked eel are noted at room temperature with no time tracking. Temperatures are measured to be: prawns at 10.0oC; cut vegetables at 18.9oC; chicken wings at 14.9oC; and eel at 20.9oC. Ice is noted at the bottom of some containers (ie. prawns and wings). 2. Sushi display cooler has an air temperature of 5.6oC. Corrective Action(s): 1. Perishable items should be kept cold (less than 4oC) or hot (hotter than 60oC). Foods left at room temperature should be time tracked and discarded after 2 hours. Foods discarded. Another option recommended is to place all smaller containers in a large bin and surround the small containers with ice. 2. Do not use cooler until temperature is at 4oC or less. Foods in cooler are recently placed in cooler. Move foods to another cooler. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. No paper towel is noted at handsink by fish preparation area 2. A spoon is placed inside one handsink at sushi preparation area Corrective Action(s): Ensure handwashing sink is free of items. Handwashing sinks should be stocked with liquid handsoap and paper towel at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning: -->floor between chest freezers and wall in back storage -->floor under cooking line -->ventilation exhaust filters -->shelving in walk-in cooler -->floor behind and around chest freezer in storage room Corrective Action(s): Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Aluminum foil is used as liners around deep fryers/cooking equipment, and cardboard is noted as mats. Corrective Action(s): All surfaces must be durable, easily cleaned, and impervious to moisture. Remove foil and cardboard. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi display cooler is noted at 5.6oC. Corrective Action(s): Adjust or fix cooler so that temperature is maintained at 4oC or less. Violation Score: 3

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

Comments

Health permit is posted Kitchen cooler #1: 4oC Kitchen cooler #2: 3.8oC Prep cooler across from cooking line: 3.8oC Cooler #4 (2-door cooler in kitchen): 3.8oC Undercounter cooler by prep sink: 3.6oC Walk-in cooler: 3.2oC Sushi coolers (left to right): 3.2oC; 2.8oC; 3.9oC Beverage cooler: 0.9oC Undercounter freezer beneath deep fryers: -13oC Chest freezers x 7: -15oC to -26oC Hot holding: soup at 71oC Temperatures are monitored and recorded in log Hot and cold running water available Liquid handsoap present at all handwashing stations General sanitation is satisfactory No signs of pests at time of visit Pest control company comes in once a month Dishwasher final rinse reaches 76.7oC on plate, as per min-max thermometer Bleach sanitizer in buckets noted at 100ppm chlorine *Ensure thermometers are available in each cooler for accurate monitoring General Covid-19 comments: Occupancy limit is posted at door Symptoms check sign is posted at door Mandatory mask sign is posted at door Hand sanitizer is present in facility Plexiglass is noted at cashier Plexiglass barriers are used between tables High touch surfaces are disinfected every hour High concentration of bleach is used as disinfectant A copy of Covid-19 Safety Plan is available upon request