INSPECTION REPORT Health Protection ABAI-BFFRJE

PREMISES NAME Sushi Garden Restaurant		Tel: (604) 294-0104 Fax: (604) 294-0106
PREMISES ADDRESS 4269 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE August 27, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE August 28, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 72

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted the walk in cooler unit, under counter cooler unit across cookline and upright sliding two door cooler units above 4C. See violation code 308 for details. Corrective Action(s): Discard all perishable items above 4C for more than 2 hours in these units. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large container of various types of tempura stored in turned off hot holding unit approx 30C were discarded at time of inspection. Staff said the unit is too hot and burns the tempura so they turn the unit on and off to keep the foods hot. This is not an appropriate practice. Corrective Action(s): Do not turn the hot holding unit off. Ensure all hot cooked foods are hot held at 60C or higher at all times. If the premises is unable to properly hot hold food then the tempura food items will be removed from the menu. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Did not detect any sanitizer in the containers of 'sanitizer' (identified by staff) at any of the food preparation/handling stations (ie. the server station, the sushi bar area or the back kitchen area). Corrective Action(s): Ensure sanitizer solution is made fresh at the start of each day and changed as needed to maintain minimum required concentrations (ie. 100ppm chlorine). The sanitizer solutions should be readily available for frequent use to sanitize food contact surfaces during operation (ie. do not cover or tuck the container away so it is not accessible). Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Premises did not have any hot water at any of the hand sinks. Staff member in charge instructed another staff member to turn on/check the hot water tank. Noted one sink running with the hot water tap turned on - water was cold. Premises/staff had been operating throughout lunch rush without hot water. Corrective Action(s): Immediate close the premises. Ensure hot water tank is repaired/replaced so that it is not turned off/does not turn off during operation. Closure order issued. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation in sushi bar area and the dry storage area need improvement. Corrective Action(s): Do a thorough cleaning in the above noted areas. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Noted the following cooler units above 4C at time of inspection: Under counter two door fridge across the cookline 10.9C Upright sliding two door cooler unit 8.9C Walk in cooler unit 8.5C Corrective Action(s): Operator is repair/replace cooler units to ensure they maintain 4C or less. Violation Score: 9

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

Comments

All hand wash stations were accessible and had soap, cold water and paper towel but no hot water available in the premises. All other cooler units with the exception of the ones noted in sections 308 were at 4C or less. Freezers less than -18C Hot holding of miso soup and rice higher than 60C Ice machine appeared clean. Scoop for ice stored in a holder inside the ice machine. Bleach available on site. See violation code 302 re: sanitizer use/concentration. Back door to premises was closed. No obvious signs of pest activity noted in the premises at time of inspection. High temperature dishwasher achieved 73.3C (with min/max probe thermometer). In order to reopen operator to submit: - proof of all foodhandler foodsafe course registration (to be taken and completed within 1 month) - proof of cooler unit repairs/replacement - proof of hot water tank repair/replacement - information on proposed tempura food preparation/practice going forward (revised food safety plan as necessary) - information on proposed sanitizer use/practice for staff going forward (revised sanitation plan as necessary)