INSPECTION REPORT Health Protection ABAI-BM5QV4

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 25, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE February 28, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 84

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted perishable foods in the undercounter cooler unit at the entrance of the sushi bar. Corrective Action(s): Discard all perishable items that are higher than 4C for more than 2 hrs. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: No hot water available in premises. Closure order issued. Corrective Action(s): Repair/replace hot water tank. Ensure supply of consistent supply of hot water is available for the premises to operate. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No hot water available at any of the hand sinks in the premises. Corrective Action(s): Ensure hand wash stations are fully equipped at all times to accommodate proper hand washing. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Did not observe any hand washing at time of inspection. No hot water available at any of the hand wash sinks in the premises. Closure order issued. Staff were using gloves while preparing foods. Corrective Action(s): Ensure all hand wash stations are fully equipped to accommodate proper hand washing at all times. Glove use does not replace proper hand washing. Violation Score: 25

Non-Critical Hazards: Total Number: 2

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation (CORRECTED DURING INSPECTION): Noted 4 Styrofoam boxes of frozen fish at room temperature. Manager said the staff member would be preparing them/cutting them soon. Corrective Action(s): Ensure frozen potentially hazardous foods are stored in the freezer (to keep frozen) or the cooler unit (to thaw) until they are ready to be prepared. Fish is a highly perishable item. Do not store potentially hazardous foods at room temperature. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Noted undercounter cooler at the entrance of the sushi bar area was at approx 12C Corrective Action(s): Repair/replace cooler unit. Do not store perishable items in this cooler unit unless it is able to maintain 4C or less. Violation Score: 3

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

Comments

Inspection conducted before premises opened for lunch rush. Advanced food preparation was taking place. Closure order was issued for no hot water at time of inspection. Hand wash stations had soap, paper towel and cold running water. Due to lack of hot water and hand washing facilities staff were instructed to stop and discard all foods being processed/prepared. All other cooler units were 4C or less (walk in, display case, upright sliding two door, prep coolers..etc). Freezers -18C or less. Miso soup hot holding 68C. No hot holding of tempura or rice available. Ice machine appeared clean. Scoop for ice was stored in the holder. Back door to premises was closed. No obvious signs of pest activity noted in the premises at time of inspection. Overall general sanitation satisfactory. **More attention needed in hard to reach areas (ie. along the perimeter of the walls, under food prep counters, under shelving units...etc).** Sanitizer at the sushi bar area and back food prep area available 100ppm chlorine. High temperature dishwasher achieved 80.0C with min/max probe thermometer.