INSPECTION REPORT Health Protection 240720

PREMISES NAME Sushi Garden Restaurant		Tel: (604) 294-0104 Fax: (604) 294-0106
PREMISES ADDRESS 4269 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE July 25, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jae Koo Lee		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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer buckets which had wiping cloths stored inside at 0 ~ 50 ppm chlorine. Operator informed that the solution was made yesterday Corrective Action(s): Make fresh sanitizer solution every morning then change as needed to ensure the sanitizer is at 100 ppm or higher at all time. Violation Score:

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Containers of raw chicken stored on top of the ready-to-eat products (eg. goma-e) Corrective Action(s): Ensure raw proteinaceous foods are stored beneath the ready-to-eat products at all time as ready-to-eat products does not undergo heat treatments to kill bacterias and viruses. Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Stainless steel countertops and a squeeze bottle were covered with white damp wiping cloths. Corrective Action(s): Remove wiping cloths as it impedes effective cleaning of food contact surfaces. Correction date: today. Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One of the bulbs in the back of the hot holding unit was not functioning. As a result, some food items under the non-functioning bulb was at ~50 deg. C (recently cooked within 30 min). Corrective Action(s): Replace the heat bulb. Do not use the back side of the hot holding unit the bulb is reaplced. Send inspector installed picture and invoice for replaced part. Correction date: today. Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): 1) a staff was cleaning lettuces in the dishwashing sink. The dishwashing sink looked clean as the premise has just opened for a day. 2) Raw scallops noted in the dry storage area. Staff had just rinsed them but did not have any conter space to put them on them on the prep table to be prepared. Corrective Action(s): 1) Do not handle food items in the dishwashing sink. Use prep sinks located in the kitchen. 2) Do not store raw scallops in the dry storage area. Prepare them on the designated food counters.

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

Comments

This inspection done by EHO student. Comments: -Handwashing stations equipped with hot and cold running water, liquid soap, paper towels. -General sanitation adequate -No signs of pest activity -Dishwasher final rinse cycle: 73.1 deg. C -Temperature logs available but not up to date (last record on July 24) -In-use utensils stored in a sanitary condition -Ice machine in a sanitary condition. Scoop for ice stored in a separate container. -Walk in cooler: 4 deg. C -Walk in freezer: -12 deg. C -Prep cooler next to rice storage area: 4 deg. C -Freezer under the deep fryers: -10 deg. C -2 door up right cooler: 4 deg. C -Coolers under the sushi bar: 4 deg. C Note: One of the cooler, near the entrance of the sushi bar, was noted at 9 deg. C. Internal temperature of the cream cheese which was in the cooler since yesterday noted at 5 deg. C. Frequent door opening is suspected to cause temperature to rice. Keep an eye on this cooler. Discussed with a staff to consult with a professional technician. Do not store perishable foods in the unit if it is not able to maintain internal temperature of 4 deg. C or less. -Miso soup: 80 deg. C