INSPECTION REPORT Health Protection KLIU-D3GUA9

PREMISES NAME Shen Sushi		Tel: (778) 379-8077 Fax:
PREMISES ADDRESS 4219 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE March 18, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ray Chen		NEXT INSPECTION DATE March 25, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) In-use wiping cloths at the front of the house had chlorine residual on them but were not kept submerged in a bleach solution. These cloths were being used with the sanitzer spray bottle for front of the house. 2) Sanitizer spray bottle for the back of the house contained a bleach solution that was too strong, >200ppm chlorine. Corrective Action(s): 1) Previously discussed - in-use wiping cloths must be fully submerged in a sanitizer solution at all times. Back of the house is already doing this. 2) Diluted spray bottle at time of inspection to 200ppm chlorine. Obtain chlorine test strips to verify the concentration of bleach solutions when they are prepared. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Droppings observed in the following areas: > Staff washroom/boiler room: droppings surrounding the hot water tank, surrounding the toilet and under the sink. Room is also quite cluttered. > Hallway leading up to back entrance: droppings on the concrete floor next to the black storage shelf, also ontop of the black storage shelf where bags of rice are stored. Corrective Action(s): Remove droppings, clean the area then sanitize with a strong bleach solution to remove scents. Call pest control for a visit ASAP. This report must be forwarded to the EHO for review. Date to be corrected by: Mach 25, 2024. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observed a few potential entry points in the hallway and boiler room ceiling: > A few ceiling panels above the dry storage hallway have been cut into before for electrical work and AC installation. The cut parts were fit back into place but not fully sealed > Hole surrounding 2 pipes coming out of the ceiling in the boiler room, looking up and left from the door. Corrective Action(s): Seal all potential pest entry points. Ceiling panels should be properly fit back into place if cut into or removed for other purposes. Panels may need to be fully replaced. Date to be corrected by: 2 weeks. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning for food debris and grease accumulation is required at the cook line and dishwashing area - especially on the far right end of the cook line. Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Mainaining a sanitary environment will help to prevent the presence of pests. Date to be corrected by: March 25, 2024. Violation Score: 3

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

Comments

Routine Temperature controls: > 2 door cooler: 1.1C > 2 door freezer (back): -19C > 1 door U/C cooler: 3C > 2 door U/C cooler: 3C > 2 door freezer (front): -22C > Beverage cooler: 2C > Hot holding (plain rice, miso soup, tempura sauce): 60C or hotter. > Sushi rice pH: between 3.5 and 4.0 on the test paper. Leftovers at the end of the day are discarded. General: > Running hot and cold water is available. > Handwash stations are fully supplied with liquid soap and paper towels. > High temperature dishwasher had final rinse temperature of 71.5C at the plate level. > This temperature was only achieved after 2 runs - ensure to run the dishwasher empty for 1-2 runs before beginning warewashing for the day. > 200ppm bleach solution available in a sanitizer bucket with wiping cloth submerged for back of the house. > See violation regarding front of the house sanitizer and spray bottle in the kitchen. > Reviewed supplier receipts for sashimi fish: Asia Global Trade, D Way Foods, and Grieg Seafood > Pest control contract is in place with Orkin - visits are every 2-3 months unless there is rodent activity seen by staff. > Last service report could not be located. > Email the next service report to the EHO for review if happening after the follow-up inspection. Ensure all service reports are readily available for review (hard copy or digital is acceptable). > Operator on site had valid foodsafe level 1 - expiring on January 27, 2027. Ensure to renew this certificate BEFORE the expiration date to qualify for the refresher course online. > Health permit is posted. Note: ice machine sanitation is satisfactory. There are some black marks that appeared to be mildew but did not come off with an alcohol wipe. This is staining - advised operator to scrub at the staining with a strong bleach solution during the next emptying and cleaning.