INSPECTION REPORT Health Protection 248398

PREMISES NAME Take Sushi Japanese Restaurant		Tel: (604) 291-7241 Fax: (604) 433-8239
PREMISES ADDRESS 4528 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE August 20, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jason Zhang		NEXT INSPECTION DATE 6 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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food not protected from contamination [s.12(a)] OBSERVATION: 1) Plastic bowl used as scoop in the sugar container in dry storage area. 2) Scoop handle noted buried in flour in the blue flour container in cooking line. CORRECTIVE ACTION(S): 1) Have plastic bowl replaced with a proper scoop with handle. 2) Store scoop appropriately in flour container. Scoop handle must not be buried in flour, to avoid cross-contamination of flour. Corrective Action(s):

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

Comments

This inspection done by an EHO student. COMMENTS *The following temperatures were measured: -Chest freezers x 3 --> -18 deg. C to -21 deg. C -Reach in cooler x 4 --> 0 deg. C to 4 deg. C -Reach in freezer --> -18 deg. C -Sushi bar cooler --> 3 deg. C -Undercounter sushi bar cooler --> 0 deg. C *No hot holding noted at the time of visit --> Rice still cooking at the time of visit. *Low temperature dishwasher noted at 50ppm chlorine residual at plate level. test strips available with expiry date Sept 1, 2021. *100ppm bleach sanitizer solution available in sanitizing buckets. *Ice machine is noted in sanitary condition with scoop stored on top ice machine in a bowl. *Back door entrance closed with screen door at the time of visit. *No signs of pest activity at the time of inspection. *Food handler hygiene is satisfactory --> Foodsafe certified staff onsite with certificate expiry date Feb 24, 2024 *Health permit is posted in a visible location. COVID-19 PRECAUTION -Covid-19 Safety plan available on -site -Plexi glass shield noted at customer pay/order points and sushi bar area -Some of the dinning tables/chairs are closed to customer to allow at least 2 metres social distance between each patron/each party. -Middle tables are closed to patrons, however serves as a barrier to guide patrons with direction in and out the premise. -All high touch surface areas are disinfected after each customer and hourly as the need arises. NOTE: As per BCCDC (British Columbia Centre for Disease Control) recommendation for cleaning and disinfecting of public settings 1:100 dilution chlorine ml bleach to 990 ml water) is ideal to disinfect high touch surface. *Specific information regarding Covid-19 protocol in premise should be added to the plan. Example high touch surfaces disinfected, time and interval of disinfection and the product used.