INSPECTION REPORT Health Protection ABAI-AVYV6F

PREMISES NAME Osaka Sushi		Tel: (604) 291-9669 Fax: (604) 253-8363
PREMISES ADDRESS 4152 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE February 14, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Liang Jiang Zou		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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted large bowl of tempura batter 15C in the kitchen, and containers of sliced avocado, cucumber and lettuce at the sushi bar 10C to 15C. No patrons noted in restaurant at time of inspection. Corrective Action(s): Do not keep out perishable foods at room temperature. Ensure all cold potentially hazardous foods are stored at 4C when not in use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths noted on counter in the back food preparation areas. Corrective Action(s): Ensure all wiping cloths are stored in sanitizer solution to prevent microbial growth. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted extremely stained cutting board in the kitchen. This issue was noted on the previous inspection report. Corrective Action(s): Resurface/replace cutting board. Violation Score: 3

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

Comments

All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (sushi display case, undercounter, upright two door...etc) Freezers -18C or less. All hot holding higher than 60C (rice, miso soup, teriyaki sauce...etc) General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Ice machine appeared clean with scoop for ice stored in a holder secured to the door of the ice machine Chlorine sanitizer in container 100ppm in both the kitchen and sushi bar area. See violation code 302 re: wiping cloths stored in sanitizer solution when not in use. Low temperature dish washer had 50ppm chlorine. Chlorine test strips available to verify sanitizer concentrations. All stored foods appeared protected (ie. stored off the ground, covered, lights in food preparation areas had light covers..etc)