INSPECTION REPORT Health Protection LKIM-D2US79

PREMISES NAME Sushi Garden Restaurant		Tel: (604) 294-0104 Fax: (604) 294-0106
PREMISES ADDRESS 4269 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE February 27, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Trays, food and take out containers stored in lower area in sushi area. Area has rodent droppings even after area has been cleaned and sanitized. Rodent dropping found on food contact surface of wooden tray CORRECTED DURING INSPECTION - EHO took tray to dishwasher and instructed it to be cleaned and sanitized . Corrective Action(s): No food or food equipment is to be stored in this area until such time as rodent infestation has severely been reduced. Area is too high with rodent activity to safely store food or food equipment in this area. . Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Food Complaint inspection # LKIM-D2PTB7 of Feb-22-2024 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Hot holding unit is not working properly as one portion does not work. Food items not held at temperatures greater than 60 degrees Celsius Food items observed to be stored at room temperature during "lunch rush" for indefinite periods of time include: - deep fried shrimp tempura - Fried meat portions - Deep fried shrimp. CORRECTED DURING INSPECTION - items placed in cooler unit. . Correction: Large quantities of potentially hazardous food items are not to be stored outside of hot holding unit or in broken hot holding unit for lunch rush. Repair hot holding unit. Make items upon order until such time as hot holding unit is repaired. . . Code 205 noted on Routine inspection # LKIM-D2PTB4 of Feb-22-2024 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Upon arrival of EHO multiple potentially hazardous food items in sushi preparation area stored at ambient temperatures. CORRECTED DURING INSPECTION - Items placed in cooler unit . Correction: Potentially hazardous food items in sushi area are to be RETURNED to upper sushi cooler unit once rolls have been made. These items are not to be stored at ambient temperatures for extended periods of time. .

Comments

ITEMS CORRECTED: - Areas affected by rodent droppings have been cleaned and sanitized - Hot holding unit at temperatures of greater than 60 degrees Celsius - unit has been repaired and is fully operational, temperatures of 77-87 degrees Celsius were observed ITEMS TO BE CORRECTED: - Do not store any items related to food production - including containers and trays - or food itself in the lower shelves of sushi area as area has high rodent activity