INSPECTION REPORT Health Protection ECAO-B76RLV

PREMISES NAME Sushi Garden Japanese Restaurant		Tel: (604) 436-0104 Fax:
PREMISES ADDRESS 4635 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE December 5, 2018	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 = 14

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Raw tuna observed being processed on cardboard boxes on top of the cutting boards Corrective Action(s): Discard tuna. Cardboard boxes are not sanitary nor cleanable surfaces -discard. Use your cleanable cutting boards. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw eggs in Walk-in cooler stored above ready-to-eat foods An open bag of sugar observed in dry storage room Corrective Action(s): Keep raw eggs like your raw fish/meats below ready-to-eat foods Once open keep bulk food bags in rodent proof containers Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mold observed on walls in external storage room next to Walk-in cooler as well as the inner walls of Walk-in cooler Corrective Action(s): Clean and disinfect regularly to prevent the build-up of mold Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2-compartment utility sink at sushi bar area -no hot water Corrective Action(s): Repair Violation Score: 3

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

Comments

Temperature Controls: -All fridges at or below 4 deg C -Hot held tempura 68 deg C; -Miso soup 64 deg C -High temperature washer 75.8 deg C at plate level Chemical Controls: -Bleach sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation okay -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control comes in monthly -October 25, 2018 work report reviewed -no rodent activity noted Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access