INSPECTION REPORT Health Protection JCRH-AEDST5

PREMISES NAME LA Sushi		Tel: (604) 777-9555 Fax:
PREMISES ADDRESS 8671 10th Ave Burnaby, BC V3N 2S9		INSPECTION DATE October 3, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dae Soon Lee		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A tray of sliced raw tuna was noted being held at room temperature at the time of the inspection. Internal temperature was 10C-15.9C. Operator reported it had been thawed and sliced this morning. Corrective Action(s): Potentially hazardous food must be stored at 4C. After cutting fish, it must be immediately returned to the cooler. Operator discarded tray of tuna. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 303 noted on Routine inspection # 65808 of Nov-26-2014 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] (Operator is using a small hot water tank for the facility. When dishwasher is in use it sucks up most of the hot water, causing inavailability of hot water in other sinks. A bigger hot water tank must be installed to accomodate hot water needs. Correction Date: Monday)

Comments

General sanitation is satisfactory. Some organization is needed to ensure the floor is kept clear. Hot and cold running water was available. Liquid soap and paper towel were present at the handwashing station and in the staff/public washroom Left chest freezer was -19C Right chest freezer was at -12C Sliding door cooler was at 4C. Drink cooler was at 4C Sushi display cooler was at 2C. Thermometers present in coolers. Discussed monitoring cooler temperatures with Operator. Discussed preparation of sushi rice with Operator. He reported he uses the same ratio of vinegar to rice every time. Hot holding of rice was 67C. Hot holding of miso soup was 70C Final rinse of high temperature dishwasher was 79C as measured with peak holding thermometer. Bleach sanitizer solution (100pm) present in buckets and in spray bottle. Ensure solution in buckets is replaced throughout the day as the sanitizer will not be effective if the solution becomes dirty.