INSPECTION REPORT Health Protection SSZO-CP9QGW

PREMISES NAME Sushi Garden Japanese Restaurant		Tel: (604) 436-0104 Fax:
PREMISES ADDRESS 4635 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE February 21, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Buckets of Miracle Whip, or kimchi, are observed storing on ground (next to chest freezers and/or in walk-in cooler). Corrective Action(s): Food products must be stored at least 6 inches above ground. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in below mentioned areas. Corrective Action(s): Clean: -->floor behind and around undercounter 2-door fish processing cooler -->floor behind chest freezers in kitchen -->floor in walk-in cooler -->fan on chest freezer in kitchen (accumulation of heavy dust is noted) Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Foil and paper towel are observed around deep fryers. 2. Flooring in walk-in cooler requires re-painting or re-surfacing. Corrective Action(s): All surfaces must be durable, easily cleaned, and impervious to moisture. Foil and paper towel are removed at time of visit. Ensure flooring is finished within one month. Violation Score: 3

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

Comments

Health permit is posted Kitchen: Undercounter 2-door cooler (fish processing): 0.6oC 2-door stand up cooler: 3.0oC Single door prep cooler (across from cooking line): 3.9oC Undercounter 1-door cooler: 2.8oC Undercounter 2-door cooler: 3.2oC Undrecounter 2-door freezer: -10.4oC Chest freezers: -19.8oC; -22oC; -21.8oC; -28oC Front: Undercounter 2-door coolers: 3.0oC; 1.6oC; 3.2oC Display top cooler: 1.8oC pH for sushi rice: 4.5 Beverage cooler: 0.8oC Soup: 70.6oC Storage room: Walk-in cooler: 3.8oC Chest freezers: -19.4oC; -23oC; -27.8oC Hot and cold running water are available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory Ice machine appears in sanitary condition Dishwasher final rinse reaches 76.9oC on plate, as per min-max thermometer Bleach sanitizer in buckets are noted and at least 100ppm chlorine is detected Invoices provided to show fish are purchased from approved suppliers