INSPECTION REPORT Health Protection ABAI-AF3TUF

PREMISES NAME Hong Sushi		Tel: (604) 298-3111 Fax:
PREMISES ADDRESS 6636 Hastings St Burnaby, BC V5B 1S3		INSPECTION DATE October 25, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Wei Bin Lin (Michael)		NEXT INSPECTION DATE October 26, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted container of perishable items - crab mix, container of sliced avocado and container of finely sliced cucumber (8C to 10C) on counter with other non perishable foods such as seaweed and sesame. Corrective Action(s): Reminded food handler to return all perishable food item ingredients to the cooler unit after making a roll. Ensure all perishable foods are stored at 4C or less at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No sanitizer available in the front service area, sanitizer in the back food preparation area was not mixed/made properly (ie. no sanitize detected on top, and only 50ppm detected after solution had been stirred). Also noted that fiberguard bleach which states 'not intended for household use' was being use to make sanitizer. Corrective Action(s): Ensure 100ppm chlorine sanitizer solution is made fresh daily and changed as needed throughout the day to maintain minimum concentrations. Obtain regular household bleach and do not use fiberguard or lemon scented bleach for sanitizing as they contain ingredients which are not food grade. Always read manufacturer's instructions. Violation Score: 15

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

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

Comments

All hand wash stations were fully equipped with hot/cold running water, soap and paper towel. All coolers 4C or less (display case, undercounter, sliding 2 door...etc) Freezers all less than 18C (two chest freezers) Hot holding of miso soup 67C General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Back door was closed at time of inspection. Manual ware washing procedures reviewed at time of inspection – no concerns. Drain plugs available. All stored foods appeared protected (ie. stored off the ground, covered, lights in food preparation areas had covers..etc)