INSPECTION REPORT Health Protection LKIM-CXDTF9

PREMISES NAME Hon Sushi		Tel: (604) 800-9909 Fax:
PREMISES ADDRESS 201 - 4361 Kingsway Burnaby, BC V5H 1Z9		INSPECTION DATE November 8, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Grace Zhu		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Some food items stored out of cooler found to be at temperatures greater than 4 degrees Celsius upon arrival of EHO. Tempura items (shrimp and yams) found to be at temperatures of between 11 and 18/22 which is indicative of foods left out at ambient air temperatures. (Other food items were being cooled at room temperature and found to be at temperatures from 30 to 45 degrees - these food items were cooling. ) Ensure staff are not pulling items out of cooler for extended time periods without processing food items. . Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Personal cell phone observed in food preparation area on counter. Raw eggs stored above ready to eat food items in cooler unit. . Corrective Action(s): Ensure personal items are tucked away in containers, in bags or on persons. Cell phones are not to be amongst food or in food preparation areas. Ensure raw eggs are stored lower in cooler units. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed. . Corrective Action(s): Discuss with Pest Control company. Follow recommendations of Pest Control company More traps should be added to dry storage area and sushi preparation area. Continue increased cleaning frequency Continue to monitor and trap for rodents. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed in the following areas: - Floor and lower shelves of dry storage areas - Floor under sushi preparation areas - Lower shelves across from grill and cook line The under counter coolers and walk-in coolers have a build up of mould and debris. Clean the following areas: - Cooler seals - Cooler shelves - Cooler walls . Corrective Action(s): Clean and sanitize areas affected by rodent droppings or mould with 200ppm QUAT or Chlorine or equivalent sanitizer solution. Soak affected areas. . Violation Score: 3

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

Comments

COMMENTS: - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (73) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Proper cooling methods observed for previously cooked food items – time stamping observed - First In First out and date stamping methods observed in use - Sushi rice at pH 4.2 or less - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Hand sink in sushi area and front packaging area is to be installed next week. NOTE: Renovations on sushi area have occurred - floorplans need to be submitted to EHO as discussed at previous inspection. NOTE: Walls need to be sealed to allow for easy cleaning. Do not leave exposed beams and interior of wall cavities. The walls must be solid without exposing the lumber studs. Choose a material that is non-absorbent and easily cleanable. Current material is absorbent and needs to be sealed/painted. NOTE: Next stage of renovations is front packaging area. If any items are removed (like the hand sink) or added ensure Health Approval from Fraser Health and proper City Permits are obtained. Hand sink is returning to this area next week and new storage cupboards and counters are to be installed in area. NOTE: discuss with Pest Control company the addition of traps to dry storage area NOTE: Glass fronted door of walk-in cooler unit has glass ordered however will take some time NOTE: Significant improvement in rodent infestation at facility since previous inspections