INSPECTION REPORT Health Protection ZDER-B7E2RF

PREMISES NAME LA Sushi		Tel: (604) 777-9555 Fax:
PREMISES ADDRESS 8671 10th Ave Burnaby, BC V3N 2S9		INSPECTION DATE December 12, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Dae Soon Lee		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 = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Deep fried breaded shrimp and cooked teriyaki chicken noted 40 C in hot holding unit. Corrective Action(s): Ensure potentially hazardous foods are maintained at or above 60 C. Pre-warm all hot holding units to 60 C or higher before placing food in warmer. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Sliding door cooler fan cover - dust build up 2. Interior of microwave - food debris 3. Around small deep frier - grease splatter 4. Lower shelves under sushi prep bar - food splatter Corrective Action(s): Ensure the above areas are cleaned regularly. Correction date: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Green (turf) like material used in sushi bar display unit. Operator changes material out every 2 months. Corrective Action(s): Ensure all materials in kitchen are smooth, durable, non-absorbent and easy to clean. Replace green turf material with a material that meets the standards noted above. Correction date: 1 week Violation Score: 3

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

Comments

Routine: - 2 door cooler: 3 C - Sushi prep cooler : 3 C - Pop cooler : 4 C - Deep freezers : <= -18 C - Miso hot holding : 64 C - Deep fried shrimp hot holding unit: 40 C (***violation noted above) - Wiping rags were in 100 ppm chlorine solution *Ensure spray bottles are labeled "sanitizer" or "bleach water" - Dishwasher had a final rinse of 82 C at plate - Hand sinks and washroom supplied with liquid soap, paper towel, hot and cold water ***Ensure paper towel is within arms reach of back hand sink - No signs of pest activity noted during inspection . -Food is protected from contamination - stored off the ground and covered -Reviewed sushi rice prep - discarded at end of day or taken home by staff for personal consumption. All sushi rice is prepared daily. -General sanitation satisfactory - very good at back dry storage areas