INSPECTION REPORT Health Protection RWOG-CPQV8P

PREMISES NAME Sushi Q Tea		Tel: Fax:
PREMISES ADDRESS 7255 Canada Way Burnaby, BC V5E 4A6		INSPECTION DATE March 8, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Guo Lin Zhang (Winnie)		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 23

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1) One employee washed hands in warewashing sink. 2) Second employee washed hands in prep sink, no soap used. 3) Third employee washed gloved hands. Corrective Action(s): Handwashing must be done in handwashing sink ONLY. Gloves must not be re-used. Use soap and properly handwash as per infographic on the wall. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Single-use bowls stored directly in teriyaki sauce and starch bins. 2) Knives stored underneath cooler 3) Tempura breading stored on top of grease trap 4) Hot plate noted with hot water noted at ankle height again Corrective Action(s): 1) Do not store scoops directly in bins in case of contamination. 2) Do not store knives underneath cooler 3) Do not store food on top of grease trap 4) Do not cook food on lower shelves in case of contamination from shoes. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Styrofoam used to line area under starch buckets in back storage room. Corrective Action(s): Do not use styrofoam as it cannot easily be cleaned. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water > paper towel dispenser installed - sanitizer measured 200ppm chlorine in sanibucket - sushi rice pH <4.0 - temperature and dishwasher logs maintained - pearls time stamped - back door closed at time of inspection - pest company contracted Temperatures: - sushi bar cooler: 3C - under counter cooler: 3C - small prep cooler: 4C - large two door cooler: 2C - upright freezer (food prep area): -15C - upright freezer (R, back storage area): -18C - upright freezer (L, back storage area): -15C - chest freezer: -20C - tempura sauce: 70C - hot held rice: 60C - miso soup > 60C