INSPECTION REPORT Health Protection LKIM-CUWTG5

PREMISES NAME Sushi Garden Japanese Restaurant		Tel: (604) 436-0104 Fax:
PREMISES ADDRESS 4635 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE August 21, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 11, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked Tempura, seafood items out at room temperature. Temperatures of 20 degrees Celsius observed. CORRECTED DURING INSPECTION - items discarded Crab meat at temperatures of 10 degrees Celsius - stored on counter. CORRECTED DURING INSPECTION - items relocated to cooler unit. . Corrective Action(s): Ensure after lunch rush large quantities of potentially hazardous food items are not stored at room temperature outside of cooler units. These items are not in high demand and not currently being processed therefore should not be stored at room temperature outside of cooler unit. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer solution not in use at sushi area. Staff had to search for sanitizer solution. Bucket was found on lower shelf with lid located on bottom shelf behind equipment. Moist rags in use and found to be at concentrations of 0ppm Chlorine CORRECTED DURING INSPECTION - item relocated to more suitable area. . Corrective Action(s): Discuss with staff. Ensure sanitizer solution is in use at sushi area. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required as accumulation of food debris and splatter has occurred. Cleaning is required in the following areas: - Floors throughout - Shelves - Walls - Under equipment - Inside coolers - Inside storage containers housing equipment and utensils . Corrective Action(s): Ensure more thorough and routine cleaning occurs. Especially in hard to reach areas. . Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Floor of walk in cooler unit requires resurfacing Floor in back storage areas require repair. Fronts of some freezer units require repainting Shelves in walk in cooler unit require repainting/resurfacing. Drywall has been damaged in various parts of storage areas and require repair and repaint. . Corrective Action(s): Ongoing maintenance of key equipment is required to continue life of equipment. Ensure items are repaired or replaced as equipment begins to wear. . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (76) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Receipts available for inspection - Sushi rice at pH 4.2 or less - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection