INSPECTION REPORT Health Protection DNGG-BGTSRH

PREMISES NAME Sushimoto Enterprises		Tel: Fax:
PREMISES ADDRESS 102 - 2201 Holdom Ave Burnaby, BC V5B 0A2		INSPECTION DATE October 10, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sung Ho Won		NEXT INSPECTION DATE October 17, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Personal drinks/ food stored in sushi prep areas where food is prepared. - Bags of rice stored directly on the ground in the hallway. Corrective Action(s): - Store all personal food/ drinks in an area away from food contact surfaces. [Correction Date: Immediately] - Store rice in store room. Ensure that all food is stored at least 6" (15 cm) off the ground to protect from contamination. [Correction Date: Immediately] Food must be protected from contamination at all times. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Packages of frozen pre-cooked tempura prawns thawing at room temperature. Corrective Action(s): - Thaw sealed packages of pre-cooked tempura prawns in the cooler at or below 4 deg C or under cold running water. [Corrective Date: Immediately] - The temperature of cold potentially hazardous foods must be be maintained at or below 4 deg C. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning: - Floors and floor/ wall joints under kitchen equipment (coolers, freezers, dishwasher, shelving). - Grime accumulation on cooler edges. - Grime accumulation under shelving in kitchen area. - Grime and food debris accumulation on shelving under sushi prep area. - All other surfaces and hard to reach areas. Corrective Action(s): - Thoroughly clean the above noted areas. [Correction Date: October 17, 2019] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Tape used to hold counter together under miso soup urn. - Tape used to hold broken plastic together on ice scoop. Corrective Action(s): - Repair and/ or replace damaged counter area. [Correction Date: October 10, 2019] - Obtain a new ice scoop. [Correction Date: October 10, 2019] - Food equipment must be smooth, non absorbent, and easily cleanable. Violation Score: 3

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

Comments

- Handwashing stations are accessible and provided with liquid soap, papertowels, hot and cold water to facilitate handwashing practices. - Coolers were operating at acceptable temperatures (at or below 4 deg C): - Frontier Prep Cooler: 4 deg C - Frontier Cooler (Under Freezer): 2 deg C - Sushi Display Cooler (left): 1 deg C (right): 3 deg C - Dios Cooler: 1-3 deg C - Display Cooler (right): 4 deg C - Chest Freezers: (kitchen): -19 deg C (hallway): - 20 deg C and -18 deg C - Efi freezer -18C - Hot holding (miso soup): 78 deg C - pH of sushi rice 4.0 to 4.5. (pH test paper used to measure pH). - Food storage practices in the coolers appear satisfactory - food protected from contamination. - 100-200 ppm chlorine bleach sanitizer available for sanitizing food contact surfaces. - Interior of ice machine appears maintained in a sanitary manner. ** Reviewed sanitizing procedures for food contact surfaces with manager. Ensure that cutting boards used for cutting sushi are sanitized at least once every 2 hours. - High temperature dishwasher operational. 73.3 deg C at dish surface (max/ min thermometer). Final Rinse Temperature Gauge reading: 89 deg C - No new rodent activity noted. Continue to maintain a higher level of sanitation throughout premises and monitor pest activity. - FOODSAFE requirements satisfied at time of inspection. Note: Operator using frozen tilapia as "red snapper". Do not mislabel and/ or mislead customers due to allergy concerns. Stop this practice immediately.