INSPECTION REPORT Health Protection CTIN-B8WUBL

PREMISES NAME Sushi Town (Burnaby)		Tel: (604) 294-6155 Fax:
PREMISES ADDRESS 5935 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE January 30, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kwan Kim		NEXT INSPECTION DATE February 06, 2019
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) One plastic container of rice was left on the counter with syran wrap tightly wrapped, temperature of rice was 19C. Staffs did not know how long rice have been left there. 2) One insert of raw chicken was placed on top of small black cooler under deep frying station, at 18C. Corrective Action(s): Rice and raw chicken both discarded. Do not leave rice on counter for unknown amount of time, cool rice using metal insert and do not tightly cover with syrap wrap to allow hot air to escape. Unused food items should be placed in cooler <4C if not discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Staffs describe that after dishware are cleaned from dishwasher, they are sorted in separate containers to be placed back to the line for reuse. There is no air drying step. Corrective Action(s): Reviewed proper warewashing procedure with staff onsite. Cleaned dishware must be air dried properly before reuse. Utilize existing racks for drying. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A container used to soak chopsticks were placed inside the handwashing sink at server station. Corrective Action(s): Reminded staff that handwashing sinks are used for handwashing only, do not store anything inside or block access to it. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Food items such as raw chicken pieces and frozen imitation crab, fishballs are uncovered. 2) Scoops for bulk food items in the kitchen were placed inside the food, the handles were submerged in the food item. Corrective Action(s): 1) Please place a tight fitting cover on food containers after use. 2) Place the scoops standing up so only the handles are exposed, or place the scoop outside the food, in a separate container. Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Two food handlers were wearing flip flops where toes were exposed. Corrective Action(s): Please have all food handlers were closed-toe footwear. Violation Score: 3

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Kitchen coolers: <4C Beef teriyaki: 61.9C Rice: 62C Miso soup: 63C Dishwasher (high temp): 74.9C at plate *obtain a NSF approved, waterproof thermometer with max/min setting. The current rinse cycle gauge is showing "E" only, ask technician to check. Reviewed temperatures recorded for dishwasher - final rinse temperature should be recorded and corrective action is recorded only when there is an issue, to indicate what action was taken to resolve the problem. Sushi bar handsinks: fully stocked Tempuras :>60C Sushi Bar coolers: <4C *one cooler door is missing and is to be replaced tonight when the order arrive. Ice machine kept in sanitary condition, scoop stored outside 100ppm bleach sanitizer available in sushi bar and kitchen areas; test strips in use Standup cooler: 4C Temperature logs are in place No holes identified under the bar sinks; no leaks/accumulation detected under ice machine Weed and dirt area where staffs used to empty mop water outside has been removed and is covered with cement. No apparent signs of pest noted at time of inspection -owner to forward pest control report to Health Unit for review General sanitation has improved - floor in back dry storage/staff room to be swept One Foodsafe certified staff present for kitchen and one for sushi bar. Main sushi bar manager onsite; kitchen manager was away. <40 seats noted and menu should reflect 100 items