INSPECTION REPORT Health Protection ECAO-C47PZT

PREMISES NAME Sushi Garden HG		Tel: (604) 360-8611 Fax: (604) 366-3217
PREMISES ADDRESS 6611 Kingsway Burnaby, BC V5E 1E2		INSPECTION DATE June 21, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE June 23, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 52

Critical Hazards: Total Number: 4

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: See Code 310 for further details Corrective Action(s): Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot held tempura at 45 deg C (internal temperature). Unit was observed off at time of inspection Corrective Action(s): Discarded the tray of tempura. Maintain hot held foods >60 deg C Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A few bleach sanitizer buckets in the kitchen ~0ppm chlorine residual Corrective Action(s): Maintain >100ppm chlorine residual Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Operator has no means to test the final sanitizing rinse of the dishwasher (infrared thermometer is not suitable). Thermostat on the washer is not working Corrective Action(s): Repair the thermostat reading of the dishwasher -thermostat rinse temperature >82 deg C You may also obtain a minimum/maximum thermometer (heat shield as well) for testing plate temperatures >71 deg C Violation Score: 5

Non-Critical Hazards: Total Number: 4

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cellophane/food wrap is being used to cover the fryer surfaces to aid in cleaning Corrective Action(s): Remove all cellophane food wrap. Clean and sanitize the stainless steel as needed Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher took 4 cycles to get up to adequate rinse temperature: At plate temperature Cycle 1: 63 deg C, Cycle 2: 62 deg C, Cycle 3: 69 deg C, Cycle 4: 71.4 deg C Corrective Action(s): Have the unit serviced Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Single use containers that cannot be adequately cleaned and sanitized between uses is being reused: the "Allen White Vinegar" and 2L "Coca Cola" bottles reused for the spicy sauce, gyoza sauce, salad dressing Corrective Action(s): Discard all of these single use containers Use dishwash safe containers Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: -Goods are being stored on the floor upstairs. -Personal effects for workers are being stored in food areas Corrective Action(s): Keep goods off the floor Keep worker personal effects in one designated area (upstairs). Provide hooks for coats, cubbyhole/lockers for bags, remove any unused shoes at the shoe rack upstairs Violation Score: 1

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

Comments

All fridges at or below 4 deg C General sanitation okay -no signs of pests -professional pest control comes in regularly (Orkin) COVID-19 Protocol -plexiglass dividers in use for dining -Maximum occupancy sign posted -guest sign-in -mask sign posted