INSPECTION REPORT Health Protection JCRH-B6WUQJ

PREMISES NAME Sushimoto Enterprises		Tel: Fax:
PREMISES ADDRESS 102 - 2201 Holdom Ave Burnaby, BC V5B 0A2		INSPECTION DATE November 27, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sung Ho Won		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Clean cutting boards noted stored on the floor. The floor is not a clean location and therefore not suitable to store clean dishes Corrective Action(s): - Re-wash and sanitize cutting boards. Store on clean shelving a minimum of 6 inches off of the floor. [Correction date: today] Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings noted in the following areas: - on floor behind chest freezers in hallway - on floor along wall behind rice storage bin - on floor behind chest freezer in kitchen Corrective Action(s): - Clean up all droppings. Use bleach to disinfect areas. - Keep floor areas clear to facilitate cleaning and monitoring. - Continue to monitor for further activity cleaning up any additional droppings if noted. - Send copy of most recent pest control report to undersigned via fax or email. Operator reported pest control contract with Orkin. [Correction date: 30-Nov-2018] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Pooling water noted at bottom of cooler across from dishwashing area. Note: Unit was at adequate tempearture Corrective Action(s): - Repair cooler so that water is not dripping from/collecting in unit. [Correction date: 4-Dec-2018] Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Broken tiles noted on lower portion of back and side wall adjacent to chest freezer. - Cabinet show some sign of wear/damage. Exposed particle board noted and some moisture damage noted. Corrective Action(s): - Replace broken tiles. Surface must be durable, smooth and washable. Note: duct tape currently holding tile in place is not a suitlable finish. - Repair cabinets so that the surface is maintained in a durable, smooth and washable condition. [Correction date: 4-Dec-2018] Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: - Operator does not hold valid Foodsafe level 1 certificate. Certificate which was issued Oct 2007 has now expired. Corrective Action(s): - Operator must obtain valid Foodsafe level 1 certificate. See foodsafe.ca regarding refresher course and recertification informaton. [Correction date: 11-Dec-2018] Violation Score: 1

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

Comments

- General sanitation was satisfactory - Handwashing sink supplied with liquid soap and paper towel for handwashing - Coolers were operating at acceptable temperatures (4C or colder): - Frontier prep cooler 4C - Frontier cooler (under freezer) 4C - Sushi display cooler (left) 2C (right) 1C - Under counter sushi cooler (left) 4C (right) 3C - Dios cooler 1C - Sliding door coolers (left) 4C (right) 4C - Chest freezers were -18C to -22C - Efi freezer -18C - Hot holding of miso soup was 68C - pH of sushi rice 4.0 to 4.5. Sushi chef advised standardized recipe used. - High temperature dishwasher operational. Final rinse at dish surface was 79C - Area behind 2 compartment sink has been re-sealed as per previous routine inspection report. - Bleach sanitizer solution (200ppm) present in bucket with wiping cloths and in spray bottles for use on food contact surfaces. *Thermal immersion circulator unit present. Unit is only being used to heat edamame beans and noodles, not for cooking or sous vide method. Vacuum packages not used. Unit set at 170F. Reminder foods must be reheated rapidly to a temperature of 74C (165F). Operator must contact Fraser Health for prior review and written approval if proposing to prepare any other products using this unit.